Corn or Mock Oysters

Ingredients

• Grate 8 ears of corn
• beat 2 eggs
• 1 teaspoon salt
• enough rolled oyster crackers

Method

1. 1

   Grate the corn and scrape the cob, then mix with beaten eggs and salt.

2. 2

   Add enough rolled oyster crackers to make a thick corn batter, fry in hot lard or drippings.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 270. The excerpt below is the record exactly as published.

CORN OR MOCK OYSTERS.— Grate 8 ears of corn and scrape the co'b, beat 2 eggs and add to the corn pulp, with 1 tea- spoon salt. To this add enough rolled oyster crackers to make a thick corn batter; fry (oyster shape) in hot lard or drippings. Put in oven and keep crisp while others are frying. — Mrs. Anna Day, 121 S. 16th Ave., Maywood, 111. SCALLOPED CORN AND TOMATOES.— In a well-buttered baking-dish put alternate layers of peeled and sliced tomatoes, scraped corn, bread crumbs, salt and pepper, and a little butter; have the last layer crumbs. Bake in moderate oven 45 minutes. Serve in same dish in which it was baked. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SUCCOTASH. — Cook 1 pt. of corn pulp in as little water as you can without scraping. Put the cobs in a qt. of water, and 'boil hard for 20 minutes; remove co'bs, and in this water boil 1 pt. of shelled beans until tender. Drain, and mix with the corn. Add butter the size of a walnut, pepper, salt, and Y^ a cup of thick cream, more if liked. Serve hot. — Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. LEFT-OVER CORN.— Left-over corn, cooked on cob, may be cut ofif, and seasoned with pepper, butter and salt, heated in a white sauce. Any left-over corn may be treated the same way. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BAKED CUCUMBERS (Delicious).— Peel 5 good-sized cu- cumbers, cut lengthwise, and remove the seeds and soft part. Rub 1 cup of soft bread crumbs into ibutter the size of an ^%^, and add 1 teaspoon of finely-chopped onion; season with salt and pepper. Sprinkle salt over the cucumbers, fill with the seasoned bread crum'bs and bake until cucumbers are very soft and the filling a nice brown. — Mrs. E. D. Kelley, Winnetka, 111. BOILED CUCUMBERS.— Pare, cut in pieces, cook until soft in boiling salted water, drain, mash, and season with salt and pep- 394 VEGETABLES p€r and butter, or add to cream sauce. — Mrs, S. J. Thurber, 7078 N. Ashland Ave., Chicago, 111. CUCUMBER WITH DRESSING.— Peel the cucumbers and let them stand in ice water for 1 hr. Slice and place in a bowl. Pour over a mixture of 1 tablespoon of lemon or vinegar, 2 table- spoons of olive oil, Yz teaspoon of salt, and a dash of pepper. — ■ Mrs. E. D. Kelley, Winnetka, 111. FRIED CUCUMBERS.— Take large cucumbers, peel, and slice lengthwise, sprinkle with salt, have the pan ready with hot lard, or butter may be used; dip the cucumbers in flour, sprinkle with pepper, and fry to a nice brown. This is a Southern dish. —Mrs. W. Webb, 6042 Ellis Ave., Chicago, 111. ESCALLOPED CUCUMBERS.— Peel and cut into dice 6 large cucumbers. Butter a baking-dish, and put in a layer of the dice, seasoning with grated onion and lemon juice. Cover with crumbs, dot with butter, and season with paprika and celery salt. Repeat until the dish is full, having crumbs and butter on top. Cover and bake for an hr., then remove the cover and brown. Serve with Sauce Piquante. — Mrs. W. A. Merryweather, 7016 Ver- non Ave., Chicago, 111. STUFFED BAKED CUCUMBERS.— Take 4 good-sized cu- cumbers, peel, cut in half, and set in salt and water for y^ an hr. Remove from water, taking out the seedy part; mince finely 1 cup of nuts (almonds are best), 1 stalk of celery, 1 sprig of parsley, 1 green pepper, 2 tablespoons of cracker crumbs, and 3 tablespoons of cream. Mix thoroughly, fill cucumber shells with the mixture and sprinkle the top with cracker crumbs and butter. Dip the cu- cumbers into a well-beaten t%^ mixture, or dust over with the same and bake in a moderate oven for 30 minutes. — Mrs. C. Car- son, 205 S. 5th Ave., Maywood, 111. EGG PLANT IN BATTER.— Clean, peel and dip in a batter made with 1 beaten egg, a pt. of milk, J4 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.