Stewed Celery

Cut the stalks into inch pieces, put them into boiling water, and cook until tender. Then drain, reserving the water for soup, and serve the celery dressed with butter, salt, and pepper, or with a white sauce.

Corn Fritters

To each cup of corn pulp cut from the cob add one beaten egg, a tablespoon of milk (omit the milk if the corn is young and juicy), and flour to make a stiff batter, about one-fourth cup. If cooked corn is used a little more milk should be added. Season highly with salt and pepper, and fry in small portions on a griddle or in deep fat. Serve as a border for a platter of meat.

Corn Pudding or Timbale

One can of corn chopped fine, or one pint of corn pulp cut from the cob, two eggs beaten, one-fourth cup of milk (omit the milk if the corn is very liquid), one-half teaspoon of salt, a speck of pepper. Bake in a buttered pudding-dish or tin timbale cups from twenty to thirty minutes, or till firm like a custard. Serve hot with meat.

Green Corn

After removing husks' and silk, the ears of corn may be roasted over coals or under the gas flame, or steamed or boiled. Tender corn will be ready to serve in ten minutes.

Cucumbers.

Large cucumbers, after removing skin and seeds, may be cut in strips, stewed in butter, and served on toast like asparagus, or mashed like summer squash. Or they may be cut in slices, dipped in batter, and fried in deep fat, like egg-plant. To serve raw cut off both ends till the seeds show, pare, and slice into cold water an hour before serving.

Greens.

Thorough washing is the most important part of preparation. All kinds - dandelion, beet, spinach, etc. - are cooked in a small quantity of water until tender, and drained, then chopped, seasoned, and heated again.

Fried Egg-Plant

Slice one-third of an inch thick, sprinkle with salt, and press out the juice. Drain, and dip each slice first in fine crumbs, then in beaten egg, and again in crumbs, and saute them in hot fat.

Stuffed Egg-Plant

Cut off a slice from the stalk end and remove the inside without breaking the skin. Cook ten minutes in boiling salted water. Slice and parboil one small onion. Chop the egg-plant and onion, add half a cup of soft bread-crumbs, a little salt and pepper, one tablespoon of butter or cream, and one beaten egg. Fill the shell, put the slice back on the top, and bake about half an hour.