Cut down each row of kernels on fresh sweet com-cobs,
running a sharp knife down the centro of each row, and then
scrape out the pulp. Do not cut the kernels off the cob.
To one cup of the pulp add the yolk of one egg, a seasoning of
butter, pepper and salt✪ Buffalo Corn Oysters, and, just before frying, the white beaten
stiff . Drop from a spoon into a hot frying pan, in which a little
butter is melted, and fry a golden brown.
Oom Fritters
One pint of grated sweet corn, one and a half cups of milk,
one-half cup of flour, one tablespoonful of melted butter, two
VE0ETABLE8 AND FABINACE0U8 FOODS 241
eggs, a little salt and pèpper, and one teaspoonful of baking
powder. Mix the milk and well-beaten eggs together, add the
melted butter and seasoning, then the flour abd baking powder
sifted together, lastly stir in the grated com. Drop by the
tablespoonful in hot fat. Drain on brown paper and serve
very hot.
StufPed Oucumbers
Pare off the peel and both ends of some large cucumbers
and cut in lengths about two inches long. Remore ali the
seeds. Parboil them in salted water and drain thoroughly.
Then fili each piece of cucumber with chicken forcemeat.
Arrange them in a saucepan which is lined with thin slices of
bacon, then cover them with slices of bacon. Moisten them
with a little beef broth✪ Stuffed Cucumbers and cook over a slow fire for half an
hour. When they bave become quite tender, drain them on a
cloth and serve them with Espagnole sauce.
Stuffed CuoumberB with Sauce
For six or eight persons peel four cucumbers of good size.
After cutting off the ends, cut each cucumber into two parts.
Remove the seeds with an appiè corer. Put a tablespoonful of
salt in one quart of cold water. Put the cucumbers in the
liquid and set away in a cool place. Chop about one-quarter
of a pound of veal in fine pieces. See that there is no gristle or
fat. Mix one giU of milk and one-third of . a giU of fine bread
crumbs. Cook until it becomes a smooth paste. Ten minutes
will probably be long enough. Then add the veal, one-half
teaspoonful of salt, one-eighth of a teaspoonful of pepper, an
eighth of a teaspoonful of thjone, one-quarter of a teaspoonful
of onion juice, one teaspoonful of butter, and one well-beaten
egg. Remove the cucumbers from the water, dry thoroughly
and fili with the forcemeat. Pack them solidly and be careful
to bave the ends of the cucumbers smooth. Lay them in a
stewpan. Pour over them one pint and a half of boiling veal
242 MB8. SEELT'a COOK BOOK
stock or chicken stock, adding one bay leaf . If the stock has
no seasoning, add one-half teaspoonful of salt and one-fif th of a
teaspoonful of white pepper✪ Stuffed Cucumbers with Sauce. Cover and let them simmer for
three-quarters of an hour. When served, place the cucumber
on thin slices of toast. Cover with the foUowing sauce and
serve at once : —
Sauce
Rub together until smooth three tablespoonfuls of butter,
one generous tablespoonf ul of flour, then add three gills of
white stock, a bit of carrot the size of a quarter of a dollar, one
slice of onion the same size, a sprig of parsley, a elove, a bay
leaf and a little grating of nutmeg, half a teaspoonful of salt,
a fifth of a teaspoonful of white pepper. Simmer for half an
hour. Add one teaspoonful of lemon juice. Strain and serve.
Fried Bgff Plant
Page 134 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut down each row of kernels on fresh sweet corn-cobs, running a sharp knife down the center of each row, and then scrape out the pulp. Do not cut the kernels off the cob. To one cup of the pulp add the yolk of one egg, a seasoning of butter, pepper and salt, and, just before frying, the white beaten stiff . Drop from a spoon into a hot frying pan, in which a little butter is melted, and fry a golden brown.
Corn Fritters
One pint of grated sweet corn, one and a half cups of milk, one-half cup of flour, one tablespoonful of melted butter, two
VE0ETABLE8 AND FABINACE0U8 FOODS 241
eggs, a little salt and pèpper, and one teaspoonful of baking powder. Mix the milk and well-beaten eggs together, add the melted butter and seasoning, then the flour and baking powder sifted together, lastly stir in the grated com. Drop by the tablespoonful in hot fat. Drain on brown paper and serve very hot.
Stuffed Cucumbers
Pare off the peel and both ends of some large cucumbers and cut in lengths about two inches long. Remove all the seeds. Parboil them in salted water and drain thoroughly. Then fili each piece of cucumber with chicken forcemeat. Arrange them in a saucepan which is lined with thin slices of bacon, then cover them with slices of bacon. Moisten them with a little beef broth and cook over a slow fire for half an hour. When they bave become quite tender, drain them on a cloth and serve them with Espagnole sauce.
Stuffed Cucumbers with Sauce
For six or eight persons peel four cucumbers of good size. After cutting off the ends, cut each cucumber into two parts. Remove the seeds with an apple corer. Put a tablespoonful of salt in one quart of cold water. Put the cucumbers in the liquid and set away in a cool place. Chop about one-quarter of a pound of veal in fine pieces. See that there is no gristle or fat. Mix one gill of milk and one-third of . a gill of fine bread crumbs. Cook until it becomes a smooth paste. Ten minutes will probably be long enough. Then add the veal, one-half teaspoonful of salt, one-eighth of a teaspoonful of pepper, an eighth of a teaspoonful of thyme, one-quarter of a teaspoonful of onion juice, one teaspoonful of butter, and one well-beaten egg. Remove the cucumbers from the water, dry thoroughly and fill with the forcemeat. Pack them solidly and be careful to have the ends of the cucumbers smooth. Lay them in a stewpan. Pour over them one pint and a half of boiling veal
stock or chicken stock, adding one bay leaf . If the stock has no seasoning, add one-half teaspoonful of salt and one-fif th of a teaspoonful of white pepper. Cover and let them simmer for three-quarters of an hour. When served, place the cucumber on thin slices of toast. Cover with the following sauce and serve at once : —
Sauce
Rub together until smooth three tablespoonfuls of butter, one generous tablespoonf ul of flour, then add three gills of white stock, a bit of carrot the size of a quarter of a dollar, one slice of onion the same size, a sprig of parsley, a clove, a bay leaf and a little grating of nutmeg, half a teaspoonful of salt, a fifth of a teaspoonful of white pepper. Simmer for half an hour. Add one teaspoonful of lemon juice. Strain and serve.
Fried Egg Plant
Records on this page
Corn FrittersBuffalo Corn OystersStuffed CucumbersSauceStuffed Cucumbers with Sauce