No. 329. Cucumbers, Fried or Sauted

25 cts.

A : :! cucumbers, peel and cut lengthwise in 1/2-inch dust with salt and pepper, toll in flour or cornmeal.

Saute A in butter, or egg, crumb and fry in hot fat.

No. 330. Cucumbers, Stewed

24 cts.

A : 3 cucumbers, parboil 2 m., drain and cover with water ;

B : Bechamel Sauce No. 233 (Bechamel Sauce, for Meats and Poultry).

Drain A, cut in slices, cover with B. and cools until tender.

No. 331. Cucumber Timbales

30 cts.

A : 1 c. boiled cucumber-pulp, 1/2 c. bread-crumba : B : 1/2 c. of White Sauce No. 229 (White Sauce) and 1 tbsp. lemon-ju 1/2 tsp. onion-juice, 2 egg-yolks, beaten ; C : Whites of eggs, beaten stitff.

Cook B, remove from fire, add A, then C : fill 6 timbale moulds (see Timbales).

No. 332. Egg-Plant Farci

55 cts.

A : 3 very small egg-plants, boiled 20 m.;

B : 1/2 c. bread-crumbs, soaked in 1/2 c. stock, add \ c. cool chicken, veal, or lamb chopped line. 1 tbsp. butter, 1/8 tsp. salt, dash pepper and nutmeg, and 1 beaten egg, or the pulp instead of meat : C : 1 c. stock, \ c. white wine ;

D : 1 tbsp. butter and 1 tbsp. flour, cooked until smooth, add 1 c. liquor from pan, 1 tbsp. sherry. Cut A in two, lengthwise, scoop out inside, leaving shell 12 inch thick, fill with B, put in pan, add C, bake 1 hour, basting often. Cover with buttered crumbs, 1/2 c. crumbs browned in 1 tbsp. butter; place on hot dish, pour D around, and serve.

No. 333. Green Corn, Creamed

20 cts.

A : 6 ears of corn, score and scrape from ear with back of knife, or use 1 can corn, \ c. crumbs ;

B : 1 tbsp. butter, 1 tsp. sugar, \ c. rich milk, 1/4 tsp. salt, dash pepper, 1 beaten egg.

Add B to A, fill 6 coquille or ramekin dishes, crumb and bake 20 m.

No. 334. Green Corn Fritters

15 cts.

A : 2 cs. green corn scraped from the cob ;

B : 2 egg-yolks, beaten, 1/4 tsp. salt, dash pepper ;

C : 1/2 tsp. baking-powder, sifted with \ c. flour, egg-whites beaten stiff, and enough milk to make soft batter.

Add A to B, mix, and add C ; drop by spoonful into very hot fat, drain and serve at once.

No. 335. Green Peas in Croustades

40 cts.

A : 1 qt. fresh peas or 1 can peas ; boil with 1 sprig mint ;

B : 1 c. milk, 1 tbsp. butter, 1/4 tsp. salt, dash pepper, and 3 egg-yolks, beaten.

Drain A, mix B, add to A, and when boiling fill 6 Bread Croustades No. 222 (Bread Croustades), and serve ; \ c. carrots, cut in dice and sauted in butter, may be added to A, with a few drops of lemon-juice.

No. 336. Green Pea Puree or Timbales

42 cts.

A : 1 can peas or 1 qt. fresh peas ; boil with a tiny piece of ham and slice of onion 20 m.;

B : 1 tbsp. butter, 1/2 tsp. sugar, 1/8 tsp. salt, dash pepper and enough milk to soften.

Press A through a colander, mix with B, press through a potato-ricer, and serve ; or add 2 bake in pan of hot water 10 to 15 m. See Timbales. Turn out and serve with White Sauce No. 229 (White Sauce), made with and 1 c. peas.