Cut with a sharp knife through the center of every row of grains, and cut off the outer edge; then with the back of the blade push out the yellow eye, with the rich, creamy center of the grain, leaving the hull on the cob. To one quart of this add half a pint rich milk, and stew until cooked in a covered tin pail, in a kettle one-third full of boiling water; then add salt, white pepper, and two or three ounces butter; allow two hours for cooking; it seems a long time, but there is no danger of burning, and it requires no more attention than to stir it occasionally and to keep good the supply of water. If drier than liked, add more milk or cream. Or, after cutting corn from the cob, boil the cobs ten or fifteen minutes and take out and put corn in same water; when tender, add a dressing of milk, butter, pepper and salt, and just before serving, stir in beaten eggs, allowing three eggs to a dozen ears of corn.
Put the well-cleaned ears in salted boiling water, boil an hour, or boil in the husk for the same time, remove husks and serve immediately. Corn thoroughly cooked is a wholesome dish.
Shave corn off the ear, being careful not to cut into the cob; to three pints corn add three table-spoons butter, pepper and salt, and just enough water to cover; place in a skillet, cover and cook rather slowly with not too hot a fire, from half to three-quarters of an hour, stir with a spoon often, and if necessary add more water, for the corn must not brown; if desired, a few moments before it is done, add half cup sweet cream thickened with teaspoon flour; boil well and serve with roast beef, escaloped tomatoes and mashed potatoes. Some stew tomatoes, and just before serving mix them with the corn.
For a family of eight, wash a pint of corn through one water, and put to soak over night in clean cold water (if impossible to soak so long, place over a kettle of hot water for two or three hours); when softened, cook five to ten minutes in water in which it was soaked, adding as soon as boiling, two table-spoons butter, one of flour, and a little salt and pepper. Another good way to finish is the following: Take the yolk of one egg, one table-spoon milk, pinch of salt, thicken with flour quite stiff so as to take out with a tea-spoon, and drop in little dumplings not larger than an acorn; cover tightly and cook five or ten minutes; have enough water in kettle before adding dumplings, as cover should not be removed until dumplings are done.
Soak one quart of ground hominy over night, put over the fire in a tin pail, set in boiling water with water enough to cover, boil gently for five hours, as it can not be hurried. After the grains begin to soften on no account stir it. The water put in at first ought to be enough to finish it, but if it proves too little, add more carefully, as too much makes it sloppy. Salt just before taking from the stove, as too early salting makes it dark. If properly done, the grains will stand out snowy and well done, but round and separate.
Draw a sharp knife through each row of corn lengthwise, theft scrape out the pulp; to one pint of the corn add one quart of milk, three eggs, a little suet, sugar to taste, and a few lumps of butter; stir it occasionally until thick, and bake about two hours,
Scald corn just enough to set the milk, cut from cob, to every four pints of corn add one pint salt, mix thoroughly, pack in jars, with a cloth and weight over corn; when wanted for use put in a stew-pan or kettle, cover with cold water; as soon as it comes to a boil pour off and put on cold again, and repeat until it is fresh enough for taste, then add a very little sugar, sweet cream, or butter, etc., to suit taste. - Mrs. S. M. Guy,