Cooking Recipes (Continued) 
it. Cover the mixture with bread crumbs, dot 
with butter and bake a light brown. Grated 
cheese may be added if desired. 
CELERY 
To Crisp Celery— Let it lie in ice water two 
hours before serving. To fringe the stalk, stick 
several coarse needles into a cork and diaw the 
stalk half way from the top several times, and 
lay in the refrigerator to curl and crisp. 
Creamed Celery.— Wash, scrape and cut celery 
into inch pieces, and cook about twenty minutes, 
or until soft, in boiling salt water; drain, and 
to two cups celery add one of white sauce. 
Celery Soup. — The ingredients are two heads 
of celery, one quart of water, one quart of milk, 
two tablespoon f ills of flour, one teaspoon ful ol 
salt, two tablespoonfuls of butter and a dash of 
pepper. Wash and scrape celery and cut in half- 
inch pieces, put in boiling water and cook until 
soft. Mash the celery in the water in which it is 
boiled and add salt and pepper. Let the milk 
come to a boil ; cream together the butter and 
flour and stir the boiling milk into it slowly ; then 
add celery and strain through a sieve, mashing 
and pressing with back of spoon until all but the 
tough fibers of the celery are squeezed through. 
Return the soup to the fire and heat until it is 
steaming, when it is ready to serve. 
CORN 
Boiled Corn— See that the corn is as fresh as 
possible, shuck and remove silk. Boil in salt wa- 
ter twenty to twenty-five minutes. Serve on the 
cob or cut off and season with salt and butter. 
Roast Corn.— To roast sweet corn, leave the 
husks on the cob, put in a slow oven, bake for 
one-half hour. Do not remove the husks until 
ready to serve. 
Fried Corn.— Use enough corn and corn pulp 
which has been cut and scraped from the cob, to 
fill two cups. Melt one tablespoonful of lard or 
pork dripping ih the hot skillet. Put in the corn 
and cook for twenty minutes and keep stirred. 
Add salt and pepper to taste. 
Corn Fritters— To two eggs beaten together 
add two cups of grated corn, one-fourth cup of 
flour and tablespoonful of baking powder and 
season with salt. Fry by the spoonful in boiling 
fat until brown. 
Corn Pudding. — Use two cups of grated corn, 
two cupfuls of sweet milk, two eggs beaten, one 
teaspoon of salt and one tablespoon of butter. 
A little sugar may be added if desired. Mix up 
in baking dish and bake until it thickens. 
CUCUMBER 
Boiled Cucumbers.— Peel the cucumbers unless 
too young, place in boiling salt water. When 
boiled, put them in cold water to firm them. 
When ready to use, heat quickly in butter without 
frying them, season with salt and pepper and 
serve with any good sauce. Old cucumbers may 
be treated in the same way, mash and run through 
a colander and serve with butler, pepper and salt. 
Fried Cucumber.— Parc cucumbers, cut into 
quarters and boil for three minutes. Drain and 
dry pieces. Season with salt and pepper, roll in 
flour or crumbs and egg with more crumbs and 
fry in deep fat for twenty minutes. 
Cucumber Salad. -Peel the cucumbers, slice as 
thin as possible, cover with salt, let stand one 
hour covered, then put in colander and let cold 
water run over them until all the salt is off. 
Make a bed of cress or lettuce leaves and pour 
over French dressing; or prepare as above, pour 
over vinegar, give a little dash of cayenne pepper 
and add. sour milk. Cucumbers sliced very thin 
with a mayonnaise dressing make a very excel- 
lent sandwich filling. 
EGG PLANT 
Fried Egg Plant.— This vegetable fried in fat 
is being used by some as a substitute for meat. 
To fry, remove the skin, cut in quarter-inch 
slices. Sprinkle the slices with salt and stack 
them one on another. Place a plate or weight 
on the stack to squeeze out the juice. Let stand 
for an hour and drain. Dip the slices in egg, then 
in dry bread crumbs or flour and fry in deep fat 
until brown 
Stuffed Egg Plant.— Boil for fifteen minutes 
or until tender in salted water. Cut the plant 
in halves lengthwise. Scrape out the inside and 
mash the pulp fine. Season with butter, pepper 
and salt and a few drops of cream. Fill the 
shells in with this mixture, sprinkle with buttered 
bread crumbs. Place on a pan in the oven and 
brown. 
KALE AND KOHL RABI 
Kale.— See that the Kale is thoroughly washed, 
then boil hard for one-half hour with salt pork. 
Drain and serve. Kale is sometimes seasoned 
with poached eggs and is eaten with or without 
vinegar. 
Kohl Rabi. This vegetable combines somewhat 
the flavor of the cabbage and turnip, and should 
be used when the diameter of the bulbs is from 
2 to 3 inches. 
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