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Corn Stewed with Cream

Select half a dozen ears of Indian corn, remove the silk and outer leaves and place them in a saucepan covering with water, cook, drain and cut off the corn from the cobs with a sharp knife, being very careful that none of the cob adheres to the corn, and place it in a stewpan with one teacupful of hot bechamel sauce, one-half breakfast cupful of cream and about one-fourth ounce of butter. Season with pepper and salt and a little grated nutmeg. Cook gently on the stove for five minutes, place it in a hot dish, and serve. Cucumbers as Cardoons Quarter some cucumbers lengthwise, scrape out the seeds and slit the outsides so that they may resemble cardoons. Blanch them in boiling water, stew in strong broth with two or three tablespoonfuls of Spanish sauce and boil over a sharp fire. Should the broth taste bitter, put in a little piece of sugar. Serve hot.

Cucumbers, Bechamel Take one or two cucumbers; remove the peel and seeds, cut into slices, blanch in hot salted water, drain and plunge them into cold water; take them out and dry. Pour some bechamel sauce into a saucepan on the side of the fire, warm the slices of cucumber in it without letting the sauce boil. Turn the whole out on a dish, and serve.

Cucumbers, French Style Peel a green cucumber, slice it very thin, put in a basin with half an ounce of salt, and pickle for four hours. Drain well and arrange the slices on a dish with pepper, oil, vinegar and one tablespoonful of chopped herbs, such as parsley, chervil and tarragon put over the slices.