Green corn is a valuable table vegetable, both fresh and canned, because of its agreeable flavor and the cellulose which provides necessary bulk to the diet.

Fresh corn should be used on the table or for canning as early after gathering as possible. It should be kept in a cold, dry place until used because it contains fermentable juices and hence sours quickly.

When it is to be used the husks and all the silky fibers should be carefully removed. The corn may be cooked on the cob or trimmed off with a sharp knife. If the corn is old, the kernels may be cut through with a sharp knife, then the pulp may be pressed out with the back of the knife and most of the hull left on the cob.

Corn on the Cob

After removing the husks and silk, trim the cobs if they have been unevenly developed or are imperfect in any way. Put into boiling salted water and after the water has came to a boil continue the boiling from 10 to 20 minutes. The corn is done as soon as the milk in the kernels has thickened. This can be tested by trying one kernel. If boiled for a long time the corn becomes hard and its flavor is impaired. Serve hot.

Corn Pudding

1 doz. ears fresh com

1 can corn 3 eggs

2 cups rich milk

1 teaspoon sugar 1/2 teaspoon salt

2 tablespoons flour

1 tablespoon softened butter

Mix the dry ingredients, add to the well-beaten yolks of the eggs, corn and milk. Cut and fold in well-beaten whites of eggs and the butter. Bake in a buttered dish in a moderate oven 1/2 hour or till firm. Serves 6 to 8.

Stewed Corn

Cut the fresh corn from the cob, scraping as much pulp from the cob as possible. Season with salt and pepper, add a little milk and butter, and simmer a few minutes on top of the stove or in the oven.

Scalloped Corn

1 quart fresh corn or 1 can of corn 2/3 cup milk 1 1/4 teaspoons salt.

1/8 teaspoon pepper 3 tablespoons butter or other fat 2 cups stale bread crumbs

After removing corn from the cob mix with milk, add seasonings and 1 tablespoon butter.

Melt 2 tablespoons butter, add crumbs and line the bottom of a buttered baking dish with one-fourth of the amount. Then add one-half the corn mixture and one-fourth more of the crumbs. Add remainder of the corn and cover with buttered crumbs.

Bake in a moderate oven 20 to 30 minutes to brown nicely on top. Serves 6 to 8. (See scalloped dishes).