Cucumbers
Generally served sliced thinly and eaten raw. But if too old to serve in this way, they may be pared, cut in quarters, boiled, drained, mashed, and seasoned with salt and pepper.
Or they may be cut in quarters, dipped in batter, and fried in deep fat.
Corn
Remove husks and silk. Cook in a small amount of water from five to twenty minutes. Cover while cooking with the inside green husks. Serve on the cob; or cut from the cob and serve with salt, pepper and butter.
Corn may be made into fritters (see [receipt]) or mixed with beans for succotash. Also served as pudding mixed with eggs and milk.
Greens
Beet tops, dandelions, spinach, Swiss chard, young cabbage sprouts, cowslips, may all be prepared in the same way. Wash in many waters until all grit and sand are removed. Cook in boiling salted water until tender. Drain, chop, and serve with butter and salt. Lettuce may also be cooked and served in this way. Garnish greens with hard-cooked eggs.