The home science cook book

To each cup of corn pulp cut from the cob add one beaten egg, a tablespoon of milk (omit the milk if the corn is young and juicy), and flour to make a stiff batter, about one- fourth cup. If cooked corn is used a little more milk should be added. Season highly with salt and pepper, and fry in small portions on a griddle or in deep fat. Serve as a border for a platter of meat. Corn Pudding or Timbale. One can of corn chopped fine, or one pint of corn pulp cut from the cob, two eggs beaten, one-fourth cup of milk (omit the milk if the corn is very liquid), one-half teaspoon of salt, a speck of pepper. Bake in a buttered pudding-dish or tin timbale cups from twenty to thirty minutes, or till firm like a custard. Serve hot with meat. Green Corn. After removing husks and silk, the ears of corn may be roasted over coals or under the gas flame, or steamed or boiled. Tender corn will be ready to serve in ten minutes. Cucumbers. Large cucumbers, after removing skin and seeds, may be cut in strips, stewed in butter, and served on toast like asparagus, or mashed like summer squash. Or they may be cut in slices, dipped in batter, and fried in deep fat, like egg-plant. To serve raw cut off both ends till the seeds show, pare, and slice into cold water an hour before serving. Greens. Thorough washing is the most important part of Vegetables. 153 preparation. All kinds — dandelion, beet, spinach, etc. — are cooked in a small quantity of water until tender, and drained, then chopped, seasoned, and heated again. Fried Egg-Plant. Slice one-third of an inch thick, sprinkle with salt, and press out the juice. Drain, and dip each slice first in fine crumbs, then in beaten egg, and again in crumbs, and saute them in hot fat. Stuffed Egg-Plant. Cut off a slice from the stalk end and remove the inside without breaking the skin. Cook ten minutes in boiling salted water. Slice and parboil one small onion. Chop the egg-plant and onion, add half a cup of soft bread-crumbs, a little salt and pepper, one tablespoon of butter or cream, and one beaten egg. Fill the shell, put the slice back on the top, and bake about half an hour. Leeks. Trim off roots and tough ends of the leaves, cut in three-inch sections. Boil until tender in salted water, and serve on buttered toast. Lentils. Lentils should be soaked and cooked at least eight hours at a moderate temperature. When thus cooked they may be used for hash, croquettes, soup, and many other purposes. Lettuce. Lettuce may usually be found at any season in our larger markets. The close, firm, solid heads are 154 Home Science Cook Book. preferable, as they have more of crisp, cup-shaped inner leaves. Discard the outer wilted leaves and any bruised portions. Rinse each leaf separately in cold water, and let them stand half an hour under running water to chill them. Then drain, wipe each leaf dry, without breaking them. Lay them together, the large leaves at the bottom, then the next in size, wrap them in a wet napkin, and lay them in the ice chest until serving time. Stewed Lettuce. Break up the tough outside leaves and cook them until tender in boiling water, like any greens. They ma}^ be cooked with the blanched celery leaves and tough stalks, or with spinach ; then drained, chopped, and seasoned with butter, salt, and pepper, or used for a soup. Broiled Mushrooms.