The Myrtle Reed Cook Book Part 67

STEWED CELERY

Parboil eight heads of celery, drain, and finish cooking in stock to cover with a small slice of salt pork for each head of celery. Drain, skim the cooking liquid, and thicken with flour cooked in b.u.t.ter.

Arrange the celery and pork alternately on the serving dish, pour over the sauce, and serve.

CELERY IN BROWN SAUCE

Clean and trim three heads of celery and cut into four-inch lengths.

Cover with boiling water, let stand for ten minutes, drain, and rinse in cold water. Tie in bundles and put into a saucepan with three cupfuls of hot stock. Add one-fourth cupful of b.u.t.ter or drippings, half a carrot, half an onion, a teaspoonful of salt, and a little cayenne pepper. Cover and simmer until tender. Drain the celery, strain the liquid, skim off the fat, and thicken a cupful or more of the cooking liquid with flour browned in b.u.t.ter. Arrange the celery on toast, pour the sauce over, and serve.

CREAMED CELERY

Clean, trim, and cut the celery into short pieces. Boil until tender in salted water, drain, and reheat in a Cream Sauce. Diced cooked carrots may be added to Creamed Celery.

FRICa.s.sEE OF CELERY

Clean and cut the celery into inch-lengths. Cover with cold water and soak for an hour. Drain, and cook until tender in stock to cover, with salt and paprika to season and a teaspoonful of grated onion. When tender, thicken the cooking liquid with flour browned in b.u.t.ter, and serve.

CELERY AU GRATIN

Cut two bunches of celery into inch-lengths and cook until tender in boiling salted water. Drain, mix with Cream Sauce, cool, and add two well-beaten eggs. Pour into a b.u.t.tered baking-dish, cover with crumbs, dot with b.u.t.ter, and bake for half an hour.

CELERY a L'ITALIENNE

Trim off the tops and roots from four heads of celery. Cut the stalks into short lengths, parboil, and drain. Reheat with a cupful of white stock, a tablespoonful each of b.u.t.ter and chopped ham, and salt and pepper to season. When tender, strain the sauce and arrange the celery on pieces of toast. Add to the sauce a tablespoonful of grated cheese and the beaten yolk of an egg. Pour the sauce over the celery and bake until brown.

BOILED CORN

Strip off all the husks, remove the silk, and boil rapidly in water to cover, adding a tablespoonful of sugar; serve immediately with b.u.t.ter, pepper, and salt. b.u.t.ter may be added to the water instead of sugar; it whitens and enriches the corn; or, boil in salted milk, drain, and serve with melted b.u.t.ter.

BAKED CANNED CORN

Pour a can of corn into a b.u.t.tered baking-dish, season with salt and pepper, add one cupful of boiling milk or half a cupful of cream, and dot with two tablespoonfuls of b.u.t.ter broken into small bits. Bake for forty-five minutes in a moderate oven, and serve in the same dish.

CREAMED CANNED CORN

Reheat a can of corn with half a cupful of Cream Sauce and serve very hot, or reheat with enough cream to moisten and season with b.u.t.ter, pepper, and salt.

ESCALLOPED CORN

b.u.t.ter a baking-dish and put in a layer of cracker crumbs, then a layer of canned corn, seasoning with salt, pepper, and bits of b.u.t.ter, cover with cracker crumbs and repeat until the dish is full, having crumbs on top. Pour in enough milk to fill the dish and bake for forty-five minutes.

INDIAN CORN CAKES

Grate from the cob on a coa.r.s.e grater enough corn to make two cupfuls.

Add a cupful of milk, half a cupful of sifted flour, one egg well-beaten, and salt and pepper to season. Bake on a griddle and serve with fried chicken.

CREOLE CORN CHOWDER

Slice three onions and fry brown in b.u.t.ter. Add three peeled and sliced tomatoes, three green peppers, seeded and chopped, and the corn cut from seven cobs. Cook for an hour, adding water as needed, and season with salt, sugar, and black pepper.

KENTUCKY CORN PATTIES

Four large ears of corn grated, two eggs, one cupful of milk, and one and one-half cupfuls of flour sifted with a teaspoonful of baking-powder and a pinch of salt. Mix thoroughly and fry in small flat cakes.

CORN STEWED WITH CREAM

Cut the corn from half a dozen ears with a sharp knife. Reheat in a cupful of Bechamel Sauce, adding a teaspoonful of b.u.t.ter and enough cream to make the stew of the proper consistency. Season with salt, pepper, and grated nutmeg. Serve very hot.

CORN SOUFFLe

Score each row of kernels deeply and press out the pulp with the back of a knife, using enough corn to make one cupful of pulp. Add one cupful of cream or top milk, a tablespoonful of b.u.t.ter, salt and pepper to season, and the yolks of three eggs well-beaten. Cook in a double boiler until smooth and creamy, stirring constantly. Take from the fire, cool, fold in the stiffly beaten whites of four eggs, turn into a b.u.t.tered baking-dish, and bake for twenty minutes in a hot oven.

CORN PUDDING

Mix three cupfuls of milk with the corn cut from a dozen ears, and chopped fine. Add four well-beaten eggs, salt and pepper to season, and bake in a b.u.t.tered baking-dish for two hours.

CORN OYSTERS

Score each row of kernels and press out the pulp from a dozen ears of corn. Season highly with salt and pepper and add four eggs beaten very light. Drop by spoonfuls on a griddle and fry carefully, turning once.

CORN FRITTERS

Mix thoroughly one egg, half a cupful of cream, one tablespoonful each of b.u.t.ter and flour, and two cupfuls of grated corn. Drop by spoonfuls into deep fat and fry brown.

CORN SUCCOTASH

Boil a pint of sh.e.l.led lima beans for half an hour, or more, changing the water twice. Add an equal quant.i.ty of corn cut from the ear and cook until done. Season with salt, pepper, and b.u.t.ter, and serve. Add a little sugar and cream if desired, or moisten with Cream Sauce. The beans may be boiled with the corn-cobs, removing them when the corn is added. Twice as much corn as beans may be used.