Take 6 juicy ears of corn and
shave it off the cob; heat a lump of butter the size of a small egg
when hot put the corn in and fry not too hard; when done, add salt
and pepper, break 3 eggs over th ecorn, and scramble.
fried in batter
Pare 2 or 3 large cucumbers, cut them in slices ¼ inch
thick, sprinkle with pepper and salt, press with a light weight for
an hour or two, drain on a napkin; dip each slice in beaten egg,
then in cracker dust, and fry in butter until a light brown.
Cut the cabbage fine, salt and
pepper to taste, work until juicy, then put into hot grease to fry;
stir often to prevent browning, and when done add a little sweet
cream. Put no water
about the cabbage, as it destroys the sweetness.
Allow 1 level tablespoon full
of sugar, 1 teaspoon full of melted butter, a few grains of salt, 1
teaspoon of lemon juice, and 2 tablespoons full of water to each
banana. Bake till the
fruit is red and the syrup thick.
Use rather tart apples.
Do not pare but cut them in halves and core.
Place in a frying pan open side up; then season with sugar to
taste, a little salt, flour, ground cinnamon, and a dash of pepper.
The pour on a little water, cover the pan and let them cook
soft and dry after which remove the lid and brown nicely.
Slice the turnips on a slaw
cutter, cook in salt water until very tender; then pour off water
and make a dressing of vinegar, sugar, sour cream and a little
flour. Serve hot.
Take nice, green tomatoes,
slice very thin, roll in flour and fry in butter and lard until
nicely browned on both sides.
Sprinkle with salt and pepper while frying.
Serve while hot.
After you have washed the
beets, place them in a baking pan with a little water. Cover them and as soon as soft pickle them the
usual way. They are
Take 12 ears of sweet corn, score through the center of
each row, press out the pulp with a fork, add 3 well-beaten eggs. 1
cup of milk, 1 teaspoonful of salt a little pepper, 1 teaspoonful
baking powder, and flour to make a batter not too stiff; fry in deep
hot lard; serve hot.