RECIPES FOR CORN.
BAKED CORN.—Select nice fresh ears of tender corn of as nearly equal size as possible. Open the husks and remove all the silk from the corn; replace and tie the husks around the ears with a thread. Put the corn in a hot oven, and bake thirty minutes or until tender. Remove the husks before serving.
BAKED CORN NO. 2.—Scrape enough corn from the cob (as directed below for Corn Pulp) to make one and a half quarts. Put into a baking dish, season with salt if desired, add enough milk, part cream if convenient, barely to cover the corn, and bake in a hot oven twenty-five or thirty minutes.
BOILED GREEN CORN.—Remove the husks and every thread of the silk fiber. Place in a kettle, the larger ears at the bottom, with sufficient boiling water nearly to cover. Cover with the clean inner husks, and cook from twenty to thirty minutes, according to the age of the corn; too much cooking hardens it and detracts from its flavor. Try a kernel, and when the milk has thickened, and a raw taste is no longer apparent, it is sufficiently cooked. Green corn is said to be sweeter, boiled with the inner husks on. For cooking in this way, strip off all outer husks, and remove the silk, tying the inner husk around the ear with a bit of thread, and boil. Remove from the kettle, place in a heated dish, cover with a napkin and serve at once on the cob. Some recommend scoring or splitting the corn by drawing a sharp knife through each row lengthwise. This is a wise precaution against insufficient mastication.
STEWED CORN PULP.—Take six ears of green corn or enough to make a pint of raw pulp; with a sharp knife cut a thin shaving from each row of kernels or score each kernel, and with the back of the knife scrape out the pulp, taking care to leave the hulls on the cob. Heat a cup and a half of rich milk—part cream if it can be afforded—to boiling, add the corn, cook twenty or thirty minutes; season with salt and a teaspoonful of sugar if desired.
CORN CAKES.—To a pint of corn pulp add two well-beaten eggs and two tablespoonfuls of flour; season with salt if desired, and brown on a griddle. Canned corn finely chopped can be used, but two tablespoonfuls of milk should be added, as the corn is less moist.
CORN PUDDING.—One quart of corn pulp prepared as for stewing, one quart of milk, three eggs, and a little salt. Mix the corn with a pint of the milk, and heat it to boiling. Break the eggs into the remainder of the milk, and add it to the corn, turn all into an oiled pudding dish, and bake slowly until the custard is well set.
ROASTED GREEN CORN.—Remove the husks and silk, and place the corn before an open grate or in a wire broiler over hot coals until the kernels burst open, or bury in hot ashes without removing the husks. Score the grains, and serve from the cob.
STEWED GREEN CORN.—Cut the corn from the cob and with the back of the knife scrape off all the pulp, being careful to leave the hull on the cob. Put into a stewpan with half as much water as corn, cover closely and stew gently until thoroughly cooked, stirring frequently to prevent the corn from sticking to the pan; add cream or milk to make the requisite amount of juice, and season with salt if desired. A teaspoonful of white sugar may be added if desired.