Escalloped Corn

6 ears boiled corn

1/2 pint bread-crumbs

1/2 pint milk

1 tablespoonful butter

1 teaspoonful salt

1 saltspoonful pepper

This is a very good way to reheat left over corn. Cut the corn from the ear; put a layer in the bottom of a baking-dish, then a layer of bread-crumbs and a dusting of salt and pepper; then another layer of corn, and so continue until the dish is filled. Pour over the milk, put the butter in pieces over the top, dust again with bread-crumbs, and bake in a quick oven twenty minutes.

Stewed Corn In Tomatoes

6 good-sized tomatoes

3 ears boiled corn

1/2 cup milk

1 tablespoonful butter

1/2 teaspoonful salt

1 saltspoonful pepper

Cut off the stem end of the tomatoes and scoop out the seeds and the core. Dust the tomatoes lightly with salt and pepper and stand in a baking-pan in the oven. Cut the corn from the cob; put it in a saucepan; add the milk, butter, salt and pepper and stand it on the back of the stove. When the tomatoes are nearly done, take them from the oven; fill them with the hot corn and return them to the oven for about five or ten minutes. Lift each to a small serving-plate.

Corn Louisiana

1 dozen ears corn

6 large tomatoes, or 1 pint solid canned tomate

2 tablespoonfuls butter

1 teaspoonful salt

1 saltspoonful pepper

Score down the centre of each row of grains and press the corn from the cob. Peel the tomatoes; cut them into halves and squeeze out the seeds; cut each half into quarters and put in a saucepan with the butter, salt and pepper. When boiling hot, add the corn; cover the saucepan, and cook over a hot fire for fifteen minutes.

Corn Griddle Cakes

1 pint grated corn

1/2 cup milk

2 eggs

2/3 cup flour

1/2 teaspoonful salt

Put the corn into a bowl; add the yolks of the eggs, well beaten, the milk, salt and flour. When well mixed fold in the well-beaten whites of the eggs and bake by spoonfuls on a hot griddle. If you cannot handle these without tearing, add just a little more flour. The smallest quantity of flour, however, is best.

Corn Breakfast Gems

1 pint grated corn

1 pint milk

3 eggs

3 cups flour

2 teaspoonfuls baking-powder

1/2 teaspoonful salt

Put the corn in a bowl; add the yolks of the eggs, beaten, and the milk and salt; beat well; stir in the baking-powder and flour sifted together; then fold in the well-beaten whites of the eggs. Bake in greased gem-pans in a moderately quick oven thirty minutes.

Dried Corn, No. 1

Score the corn down the centre of each row of grains and press out the pulp. Put this pulp in a thin layer over the bottom of a baking-pan. Stand it in a cool oven, with the door open, or you can dry it in the sun. If the oven is just right, three hours will dry it. Stir it as soon as it begins to dry. Great care must be taken or the mixture will sour before it dries. When this is dry, it will be in chunks, like tapioca.

Dried Corn, No. 2

Husk perfectly fresh corn and remove the silk; throw the ears into a kettle of boiling water; boil two minutes; cut off the tops of the grains and press out the pulp; dry either in the sun or in the oven. First cooking removes the danger of souring.

To Cook Dried Corn

Measure out the desired quantity of corn; cover it with cold milk and stand it in a cold place over night. Cook in a double boiler at least one hour. Season with butter, salt and pepper.