Remove the leaves from six large ears of corn; cut the edges neatly, and scald until pliable. To a cup of grated corn pulp add a dessert spoon of flour, two slightly beaten eggs, two tablespoons of thick cream or melted butter, salt and white pepper. Drain the leaves and dry them, and place a spoonful of pulp in each, folding lengthwise to en- close. and place in a steamer. When all are prepared cover closely and steam about twenty minutes. 243. VEGETABLE MARROW— ENGLISH Cut vegetable marrow in pieces; boil in salted water, drain and mash smooth with hot thick cream, salt and pep- per. Beat lightly and serve. Or. do not mash but cut in two- inch squares, mix with cream sauce (Xo. 123), and serve on toast. 244. ZUCCHINI Slice six zucchini (long Italian squash) in thin pieces and fry for a few moments in olive oil ; then drain, arrange, on a fireproof platter, sprinkle with salt, pepper and plenty of grated cheese and bake until brown in a moderate oven. 245. ZUCCHINI AND TOMATO— FLORENTINE Cut four zucchini into pieces and add an equal amount of cut up tomatoes, half a chopped onion, a green pepper, and two tablespoons of dried mushrooms (soaked in water for half an hour and chopped). Season writh salt and pep- per and a tablespoon of olive oil. Cover closely and simmer until tender. Entrees and Lunch Dishes Entrees and Lunch Dishes 246. ALBONDIGAS— MEXICAN Mix together half a pound each of beef and fresh pork, chopped very fine, with half an onion and two skinned tomatoes. Stir in half a cup of white corn meal, scalded, and season with salt and red pepper. Bind with two slightly beaten eggs, roll into balls the size of a large walnut, cover with hot beef broth and simmer for half an hour. Season the broth with tomato catsup and Worcestershire sauce, thicken slightly and serve all in a deep dish. 247. BAHMIA— ARMENIAN (Okra and Lamb Stew) Cut two pounds of lamb into pieces as for stew. Place in a saucepan with a sliced onion, a cup of tomatoes, a tea- spoon each of salt and paprika, cover and simmer until ten- der. Cut the stems and tips from a pound of young okra, divide in inch lengths and boil in salted water to cover, until tender, being careful not to let it burn ; then pour it into the stew, add a scant teaspoon of sugar, a tablespoon of roux (No. 137), and cook together about five minutes. Serve with rice. Chicken can be used instead of lamb. 248. BAKED POTATO AND SAUSAGE Wash well and scrub six fine potatoes. Dry and rub the skins over with a little grease, then, with an apple corer, make a hole lengthwise through the potatoes. Insert a sausage in each one, place in a baking pan and cook in a moderate oven until done. Two strips of fat bacon rolled together can be used instead of the sausage. 249. BEEF LOAF— HUNGARIAN Chop very fine half a pound of beef and mix with half a pound of sausage meat ; the same of lean boiled ham cut in dice, and an equal amount of bread crumbs. Season ENTREES AND LUNCH DISHES 73 with a bit of garlic, a tablespoon of grated onion, half a chopped green pepper, salt and paprika. Add the yolk of an egg, beaten with a quarter of a cup of milk, and the well beaten white. Turn into a mould, cover closely and boil, or steam, for two hours. Serve hot with Spanish sauce (No. 141), or cold with lettuce salad. 250. BEEFSTEAK PUDDING— ENGLISH ✪ Bahmia—Armenian (Okra and Lamb Stew)

AI-modernized reading of the original text

Remove the leaves from six large ears of corn; cut the edges neatly, and scald until pliable. To a cup of grated corn pulp add a dessert spoon of flour, two slightly beaten eggs, two tablespoons of thick cream or melted butter, salt and white pepper. Drain the leaves and dry them, and place a spoonful of pulp in each, folding lengthwise to enclose. and place in a steamer. Fold When all are prepared cover closely and steam about twenty minutes. 243. VEGETABLE MARROW— ENGLISH Cut vegetable marrow in pieces; boil in salted water, drain and mash smooth with hot thick cream, salt and pepper. Beat lightly and serve. Or. do not mash but cut in twoinch squares, mix with cream sauce (No. 123), and serve on toast. 244. ZUCCHINI Slice six zucchini (long Italian squash) in thin pieces and fry for a few moments in olive oil ; then drain, arrange, on a fireproof platter, sprinkle with salt, pepper and plenty of grated cheese and bake until brown in a moderate oven. 245. ZUCCHINI AND TOMATO— FLORENTINE Cut four zucchini into pieces and add an equal amount of cut up tomatoes, half a chopped onion, a green pepper, and two tablespoons of dried mushrooms (soaked in water for half an hour and chopped). Season writh salt and pepper and a tablespoon of olive oil. Cover closely and simmer until tender. Entrees and Lunch Dishes Entrees and Lunch Dishes 246. ALBONDIGAS— MEXICAN Mix together half a pound each of beef and fresh pork, chopped very fine, with half an onion and two skinned tomatoes. Stir in half a cup of white corn meal, scalded, and season with salt and red pepper. Bind with two slightly beaten eggs, roll into balls the size of a large walnut, cover with hot beef broth and simmer for half an hour. Season the broth with tomato catsup and Worcestershire sauce, thicken slightly and serve all in a deep dish. 247. BAHMIA— ARMENIAN (Okra and Lamb Stew) Cut two pounds of lamb into pieces as for stew. Place in a saucepan with a sliced onion, a cup of tomatoes, a teaspoon each of salt and paprika, cover and simmer until tender. Cut the stems and tips from a pound of young okra, divide in inch lengths and boil in salted water to cover, until tender, being careful not to let it burn ; then pour it into the stew, add a scant teaspoon of sugar, a tablespoon of roux (No. 137), and cook together about five minutes. Serve with rice. Chicken can be used instead of lamb. 248. BAKED POTATO AND SAUSAGE Wash well and scrub six fine potatoes. Dry and rub the skins over with a little grease, then, with an apple corer, make a hole lengthwise through the potatoes. Insert a sausage in each one, place in a baking pan and cook in a moderate oven until done. Two strips of fat bacon rolled together can be used instead of the sausage. 249. BEEF LOAF— HUNGARIAN Chop very fine half a pound of beef and mix with half a pound of sausage meat ; the same of lean boiled ham cut in dice, and an equal amount of bread crumbs. Season with a bit of garlic, a tablespoon of grated onion, half a chopped green pepper, salt and paprika. Add the yolk of an egg, beaten with a quarter of a cup of milk, and the well beaten white. Turn into a mould, cover closely and boil, or steam, for two hours. Serve hot with Spanish sauce (No. 141), or cold with lettuce salad. 250. BEEFSTEAK PUDDING— ENGLISH

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Bahmia—Armenian (Okra and Lamb Stew)Baked Potato and SausageBeef Loaf—HungarianBeefsteak Pudding—English

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