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Classic
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page 86
fry a little, then cut into it a pint and a half of corn; fry it until it is
thoroughly cooked, pour off some of the grease, and dredge in a little flour,
and a half cup of milk; pepper and salt, to taste, must be added just before
dishing it up.
A NICE WAY TO COOK OKRA OR GOMBO
Take a pint of young tender okra, chop it up fine, add to it half as much
skinned, ripe tomatoes, an onion cut up in slices, a tablespoonful of butter, a
little salt and pepper, and a spoonful of water; stew all together till tender,
and serve with meat or poultry.
SALSIFY FRIED IN BATTER
Scrape the salsify, throw it for a few moments into cold water, then parboil it,
drain it and cut into lengths of three inches; allow it now to steep until cold,
in a bowl with two tablespoonfuls of olive oil, one of French vinegar, pepper
and salt; let it remain in this, occasionally turning it until ready to fry it.
Then make a batter with eggs, milk, and flour; dip the salsify in this batter,
and fry in hog's lard; fry parsley with it and serve.
TOMATOES STUFFED
Take five large tomatoes, slice off that part which joins the stalk, cut out a
little of their pulp, take out the seeds, and strain them; chop up the pulp with
a handful of parsley, a slice of fat bacon, a slice of ham, and a cup of bread
crumbs; fry all these, and season with butter, pepper, salt, thyme, and the
yolks of two eggs; take it off the fire as soon as the eggs are beaten
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