Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

the water from it, after which chop it fine. Put about two ounces of butter in a stewpan; when melted, sprinkle in it a teaspoonful of flour, also salt and pepper; then put the endive in, say three or four heads, stir with a wooden spoon for ten minutes, after which time you beat two eggs with milk, and put them in the stewpan; keep stirring fifteen minutes longer, and serve. _Corn--sweet._--The simplest and best way is to boil it, and then eat it with butter, salt, and pepper. When boiled with any meat-soup, or with _pot-au-feu_, it is delicious to eat, and gives a good taste to the broth; it is also eaten with butter, salt, and pepper, as above. _Stewed._--Shell it and then drop it in boiling water and a little salt, boil till nearly done; then drain and put it back on the fire with a little broth; boil gently for about ten minutes, add a little gravy, salt and pepper to taste, and serve warm. _In Succotash._--This popular Indian dish, is very simply made by boiling corn and green Lima beans together, with salt and pepper. The two can be prepared together as stewed corn, but it makes a very inferior dish. _Cucumbers._--Peel them, split them in four, take the seeds out, cut in pieces about one inch long, throw them into boiling water, with a little salt; boil till cooked, drain, and put them on a towel so as to dry them well; then put butter in a frying-pan, and set it on a good fire; when hot, put in it some chopped parsley, salt, and pepper, two minutes after put the cucumbers in it, fry a few minutes, tossing them now and then, and serve. _The same, stewed._--Cook in boiling water, and dry them as above; then put them in a stewpan with a little butter kneaded with flour, add salt, pepper, and a pinch of grated nutmeg; moisten with broth, simmer to reduce the sauce; take from the fire, mix the yolks of two eggs in the sauce; add to it a few