Stewed Corn

Select tender, fresh corn, and remove all husks and silks. With a sharp knife cut the center of each row of kernels, and with the back of the knife press out the kernels, leaving the hulls on the cob. To 1 quart of this add 1 cup of almond milk or raw peanut milk, and cook in a double boiler for one hour or more. Cooking will not hurt it. When done, season with salt, and if too thick, add more nut milk. A well-beaten egg may be stirred in if desired just a moment before taking up.

Baked Corn Oysters

Prepare the corn and scrape from the cob as in the recipe above; then add 1/4 cup white flour, 1/2 cup nut meal, and salt to taste. Mix well, put on oiled tins in drops about the size of an oyster, and bake a light brown.

Baked Corn No. 1

Select fresh, tender, sweet corn; husk and silk. With a sharp knife run it down the rows, cutting the kernels in the middle. Then with the back of the knife, scrape down, and the kernels will jump out of their hulls, leaving the hulls on the cob. Add I cup of hot water, 2 tablespoon-fuls of zwieola, and salt to taste. Bake in a moderate oven three fourths of an hour. A little raw peanut butter may be added if desired.

Baked Corn No. 2

Take as many ears of good, tender, fresh green corn as is desired for one meal, and remove the husks and silks; then oil them with peanut oil or nutcoa. Sprinkle with salt and place in a dripping-pan. Bake in a very hot oven until they are quite brown. Serve hot.

To Can Corn

Choose good, tender sweet corn. It should not be any riper for canning than for table use. Cut the center of each row of kernels, and with the back of the knife scrape out all the pulp and chits, leaving only the hulls on the cob, then without cooking, pack it in glass jars until they are full; put on the rubber and cover, and screw down tight. Do not remove the cover after it is once on. Cook in a steam-cooker if you have one, if not, put some lath in the bottom of the boiler, put in your cans, and put some cloths between the cans, so that they will not touch each other, else when boiling, they may strike together and break. Pour in enough cold water -to half cover the jars, and place on the stove. Cover with a tight- fitting cover and boil for four or five hours; then remove the cans and tighten the covers if you can; let cool; when cold, tighten the covers as much as you can, and set in a dark, cool cellar.

Dried Corn

Select good, tender sweet corn, no riper than for table use. Husk, and be sure to silk well; then cut the center of each row of kernels, and with back of the knife scrape out all but the hull. Place on plates or granite pie-tins, and dry in a warm oven or near the stove. Corn dried in the sun loses its flavor and sweetness, besides being exposed to flies and dust. The usual method of cutting the kernels from the cob is not so good, as the hulls are left on, and are irritating to a weak stomach. When thoroughly dry, put in a good paper bag and store in a cool, dry room.

To Cook Dried Corn

Look over and soak all night or for several hours before cooking, then cook in the same water in which it was soaked. Stew it slowly, and when tender, season with salt and raw peanut or almond cream. One third as much strained tomatoes may be added if it suits the family. Dried corn is also excellent ground through a grain mill and used in soups and other dishes.

Sweet-Corn With Cocoanut Milk

Take 1 can of good corn and put in the inner part of a double boiler, add 1 cup of cocoanut milk and a little salt; place in the outer part of the double boiler, the water in which should be boiling, and cook for half an hour. Serve hot. This is certainly a very delicious dish.

Corn Pepper

Take some white field corn (the yellow will do if the other can not be obtained), and roast it in the oven or peanut roaster until it is nicely browned. Then grind through a coffee-mill, and use to sprinkle over foods which you wish to have a fine appearance, and bake in the oven. It may also be used in gravy, on eggs, and the like.

Capped Corn

Take good, tender sweet corn, and with a sharp knife cut the skins, only, from the top of the kernels, leaving the remainder on the cob; salt the ears of corn and then spread them with nut butter made from pine-nuts, which may be diluted a little to make it more easy to spread; then put on bake tins and bake in a moderate oven until nicely browned. Serve very hot. Almond butter or raw peanut cream may be used instead of the pine-nut if more convenient