RECIPES 



1815 



slices and put into cold water. Drain 

 from this water and drop into boiling 

 water and boil 30 minutes. Drain and 

 rinse with cold water. The celeriac is 

 now ready to be prepared and served the 

 same as celery. 



CELERY 



Only the tender, inner stalks should be 

 eaten raw. The hard, outside stalks 

 make a delicious and wholesome dish 

 when properly cooked. When thus used, 

 celery should be blanched and served 

 with a sauce. 



Slewed Celery 



To blanch celery in cooking, remove 

 all the leaves from the stalks. Scrape 

 off all rusted or dark spots, cut into 

 pieces about three inches long and put 

 in cold water. Have a stewpan of boil- 

 ing water on the fire, wash and drain 

 the celery and put in the boiling water. 

 Add one teaspoonful of salt for every 

 two quarts of water. Boil rapidly for 

 15 minutes, having the cover partially 

 off the stewpan. Pour off the water and 

 rinse with cold water, then drain. The 

 celery is now ready to finish in the fol- 

 lowing manner: Put the celery in the 

 stewpan with one talilespoonful of butter, 

 and one teaspoonful of salt for each 

 quart of celery. Cover and cook slowly 

 for 15 minutes. Shake the pan fre- 

 quently while the celery is cooking. Serve 

 hot. 



GREEN CORN 

 Boiled Corn on the Cob 



The most satisfactory way to serve 

 green corn is on the cob. Free the corn 

 from husks and "silk." Have a kettle 

 of water boiling hard, drop the corn into 

 the water and cook 10 minutes. If only 

 a few ears of corn are put in a kettle 

 of boiling water, the temperature of the 

 water is not lowered greatly and the corn 

 will cook in eight minutes. On the other 

 hand, if a large quantity of corn is 

 crowded into a kettle of boiling water, 

 the temperature is very much lowered 

 and the time of cooking must be in- 

 creased. When possible, surround the 

 corn with a generous quantity of boiling 

 water. 



Com Cut from Cob 



Corn may be cut from the cob and 

 heated with butter, pepper and a little 

 milk. For this dish cook the ears five 

 minutes in boiling water to set the juice. 

 Then with a sharp knife cut through the 

 center of each row of grains and with 

 the back of a case knife press the grains 

 of corn from the hulls. Put the corn in 

 a saucepan and season with salt, pepper 

 and butter. Add enough hot milk to 

 moisten well and cook 10 minutes. Serve 

 at once. 



The raw corn may be cut from the cob 

 and treated in the same manner. 



Corn Oysters 



Grate raw corn from cobs. To one cup- 

 ful of pulp add one egg well beaten and 

 one-fourth cupful of flour. Season highly 

 with salt and pepper. Drop by spoon- 

 fuls on a hot, well-greased griddle. Saute 

 until browned on one side, turn and 

 brown other side. Try these, when your 

 corn is not as sweet as you wish it to 

 be to eat from the cob. 



Snccotash 



To a pint of corn cooked as above add 

 a pint of cooked and seasoned shelled 

 beans. 



CUCUMBERS 



The cucumber Is much oftener eaten 

 in the United States as a salad than 

 cooked, yet it is a very palatable veg- 

 etable when stewed and served with a 

 white sauce or seasoned with butter, salt 

 and pepper and served on toast. The 

 pared and quartered cucumber should be 

 cooked until tender in boiling salted 

 water, which will require about 15 min- 

 utes, and then served as directed. Cu- 

 cumbers may also be cut in slices length- 

 wise and fried like summer squash or 

 eggplant. 



Stewed Cucumbers 



Stew pared cucumbers, cut in quarters 

 or in thick slices, for 15 minutes in a 

 saucepan with a little water and a 

 minced shallot or a small minced onion. 

 Pour off the water; stir in a little flour, 

 butter and salt; heat for two or three 

 minutes and then serve. 



