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 butter and flour, and two cupfuls of grated corn. Drop by spoonfuls into deep fat and fry brown.
CORN SUCCOTASH
Boil a pint of shelled lima beans for half an hour, or more, changing the water twice. Add an equal quantity of corn cut from the ear and cook until done. Season with salt, pepper, and butter, 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.
ESCALLOPED CUCUMBERS
Peel and cut into dice six large cucumbers. Butter a baking-dish and put in a layer of the dice seasoning with grated onion and lemon-juice. Cover with crumbs, dot with butter, and season with paprika and celery salt. Repeat until the dish is full, having crumbs and butter on top. Cover and bake for an hour, then remove the cover, and brown. Serve with [Sauce Piquante].
STUFFED CUCUMBERS
Peel and split large cucumbers lengthwise. Scoop out the pulp and fill with a stuffing made of cooked chicken chopped fine and mixed with soft crumbs seasoned nicely and moistened with a beaten egg or a little stock. Sprinkle with crumbs and put into a baking-pan with stock half an inch thick. Bake until the cucumbers are tender, basting frequently, and adding more stock if required. Thicken the gravy with a teaspoonful of cornstarch rubbed smooth in a little cold water and pour around the cucumbers when serving.