Take three ears of corn, remove the corn from the cob and boil the cobs in three pints of soup stock or water very slowly one half hour. Remove the cobs, put in the corn and boil twenty minutes, then rub the corn through a sieve and add salt and pepper to taste. Boil up again and stir into the soup a tablespoonful of flour and butter mixed. When it thickens add one cupful of boiling milk. Let this new mixture come to a boil, add one well beaten egg and serve.
CORN VINEGAR.
Add to one gallon of rain water one pint of brown sugar or molasses and one pint of corn off the cob. Put into a jar, cover with a cloth, set in the sun, and in three weeks you will have good vinegar. Most people prefer it to cider vinegar.
CORN SALAD.
Corn salad makes a most refreshing salad in winter and spring as a substitute for lettuce. Serve with French dressing. It is also used as greens and is cooked like spinach.
CRESS.
Water cress has a pleasant and highly pungent flavor that makes it valuable as a salad or garniture. Tear water cress apart with the fingers and put them loosely in a bowl to clean; use cold water; break off the roots, do not use a knife; dress with salt, vinegar, and a little powdered sugar. Some send them to the table without any dressing and eat them with a little salt.
CUCUMBER AND CRESS SALAD.
Pare two cucumbers and cut them into quarters, lengthwise, then into half-inch pieces. Pick over, wash and drain a pint of fresh cress, and dry in a cloth. Add the cucumbers; mix and turn into the salad-bowl and pour over a French dressing, made by mixing together four tablespoonfuls of olive oil, one-quarter of a teaspoonful of salt, and the same of white pepper, then dropping in, while stirring quickly, one tablespoonful of tarragon or plain vinegar, or lemon juice.