The 1918 Fanny Farmer Cookbook

brown paper. Serve with Tomato Sauce.

Batter. Mix one−half cup bread flour, one−fourth teaspoon salt, a few grains pepper,

one−third cup milk, and one egg well beaten.

Chiccory or Endive

Chiccory or endive may be obtained throughout the year, but during January, February,

March

and April supply is imported. It is used only for salads.

Corn

Corn may be found in market from first of June to first of October. Until native corn appears

is the most unsatisfactory vegetable. Native corn is obtainable the last of July, but is most

abundant and cheapest in August. Among the best varieties are Crosby for early corn and

Evergreen for late corn.

Boiled Green Corn

Remove husks and silky threads. Cook ten to twenty minutes in boiling water. Place on platter

covered with napkin; draw corners of napkin over corn; or cut from cob and season with

butter

and salt.

Succotash

Cut hot boiled corn from cob, add equal quantity of hot boiled shelled beans; season with

butter and salt; reheat before serving.

Corn Oysters

Grate raw corn from cobs. To one cup pulp add one well−beaten egg, one−fourth cup flour,

and

season highly with salt and pepper. Drop by spoonfuls and fry in deep fat, or cook on a hot,

well−greased griddle. They should be made about the size of large oysters.

Corn Fritters

Chapter XIX − VEGETABLES

339