Corn--Dried

Ingredients

• one unusually successful physician used to recommend cucumbers because they were
• salt

Directions

1. Cover dried corn ½ in. (or more) deep with warm water, let stand over night. In the morning set in warm place and shortly before serving time increase the heat gradually until it is about at the boiling point, but not boiling. Season with a little cream, milk or butter, or with cream of raw or steamed nut butter and salt; heat, serve.

2. Or, cover with warm water 1½-2 hours before meal time and keep hot (covered) on the back of the stove. Just before serving, season and heat just to boiling.

3. Or, best of all, cover quite deep with cold milk, let stand in cold place over night, cook in double boiler 1 hr. or longer, season, serve.

4. The fruit of the cucumber vine “serves to introduce a large quantity of water into the system and is a refreshing addition to richer foods, especially in hot weather, when its crisp, cool succulence is peculiarly acceptable.”--_Church._

5. One unusually successful physician used to recommend cucumbers because they were “so crisp and easily digested.”

6. Cucumbers should be gathered in the early morning, laid in ice water for an hour or two, then kept in the ice box or on the cellar bottom until serving time. Or, when they come from the market, they should be put at once into ice water and kept in it until thoroughly refreshed. Cucumbers are nearly always left on the vines until they are too old. Many never know the delightful flavor of cucumbers in which the seeds are just formed but not developed.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.