Sufficient to Serve Six
)
- 2 c. corn pulp, or 1 can corn, chopped
- 1 c. flour
- 1 tsp. baking powder
- 1 tsp. salt
- 2 eggs
If canned corn is used, drain off the liquid before using it. To the corn, add the flour, baking powder, and salt. Separate the eggs and stir in the beaten yolks. Beat the whites stiff and fold them into the mixture. Drop with a spoon into deep fat, fry until brown, remove from the fat, and drain on paper. Serve plain, with a desired sauce, or with maple sirup.
CUCUMBERS AND THEIR PREPARATION
122. The hard-rinded fruit of the cucumber plant has been used from time immemorial as a vegetable. In food value, cucumbers are very low, comparing closely with celery in this respect; however, as they contain a large amount of cellulose, or bulk, and mineral salts, they should not be disregarded in the diet. They have a rather strong flavor due to their volatile oils, which so frequently disagree with persons and which give cucumbers a reputation for being difficult to digest. However, when they are properly prepared, they can be eaten by most persons without harm.
123. Formerly it was the custom to soak slices of cucumber in salt water before serving them. This procedure, however, has been found to be poor policy, for nothing is gained by it and the salt toughens the cellulose and makes the cucumbers limp and rubbery in texture. A much more satisfactory way to prepare cucumbers is to slice them and then soak them for some time before serving in ice water or water as cold as can be obtained. They will then become crisp and delicious, and, besides being more appetizing and agreeable, they will be no less digestible.
After being sliced and chilled, cucumbers are often combined with sliced onions and eaten with vinegar, salt, and pepper, or they are eaten alone or on lettuce, dressed with mayonnaise dressing.