Select firm, full ears of corn and husk.  Remove the silk with a cloth and then plunge the ears of corn into boiling water and cook for five minutes.  Remove and dip in cold water and then cut from the cob with a sharp knife.  Spread on shallow trays and dry in a commercial or homemade drier.

This corn may be dried in the oven at a temperature of about 110 degrees Fahrenheit.  Leave the oven door open so that the moisture may quickly evaporate.

The Lancaster county farmers dry this corn in the sun and cover the trays with mosquito netting; they are brought in at night to protect them from the dampness and dew, which would start a mould on the corn while it is drying.

CORN FRITTERS FOR TWO PEOPLE

Score and scrape the corn from two medium-sized ears, and then place in a bowl and add

  One well-beaten egg,
  Two tablespoons of finely minced parsley,
  Three-quarters cup of flour,
  One teaspoon of baking powder,
  One half teaspoon of salt,
  One-quarter teaspoon of pepper.

Beat to thoroughly mix and then either fry in hot fat or bake on a griddle.

SALTED CORN

Remove the husk from the corn, leaving just a single layer against the corn:  fold back this single layer of husk and remove all the silk, wiping with a dry cloth.  Place two inches of salt in the bottom of a deep crock and stand the ears so that each one will be entirely alone and encased in salt.  Stand the tip end down, pack closely with salt and place two-inch layer on top Cover and place in a cool place.  It is most important that the ears do not touch.

TOMATOES

TOMATO EGG CUSTARD

Prepare four tomatoes by cutting slice from top and scooping out the centre with spoon; break into a small bowl two eggs, adding

  Two tablespoons of milk,
  One teaspoon of grated onion,
  One teaspoon of finely minced parsley,
  One teaspoon of salt,
  One-half teaspoon of paprika.

Beat to mix and then pour into the prepared tomatoes.  Sprinkle each tomato with fine bread crumbs and bake in a moderate oven for thirty minutes.

TOMATOES AND EGGS, PARDUE

Place in a saucepan

  One and one-half cups of stewing tomatoes,
  One grated onion,
  One tablespoon of finely minced parsley,
  One teaspoon of salt,
  One-half teaspoon of paprika,
  Three level tablespoons of cornstarch.

Dissolve the starch, salt and paprika in the cold tomatoes and bring to a boil.  Cook for ten minutes and then fill into custard cups.  Now break into each cup one egg and sprinkle with fine crumbs.  Place a tiny bit of butter in the centre of the cup.  Bake in a moderate oven for eighteen minutes.