Corn Baked In The Husk

Put the ear of corn, husks and all. into a hot oven, and bake until tender (about 15 or 20 minutes). Remove the husks, silk's, score, and serve with butter and salt. Corn is much sweeter cooked in this manner. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Baked Canned Corn

Take one tin of corn, and turn into a well-buttered baking-dish, add a small piece of butter, pepper, salt, 1/2 cup of milk, and sprinkle over the top with cracker crumbs, and minced nut meat, and bake. - 'Mrs. E. Robinson, 5527 Prairie Ave., Chicago, 111.

Corn Croquettes

Take left-over corn, add a little milk. 1 beaten egg, seasoning to taste. Form in croquette shapes, roll in egg and cracker crumbs, and fry. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Canned Corn

To 1 can of corn add 1/2 tablespoon of butter, 1/2 cup milk, salt and pepper to taste, and 1 heaping teaspoon of sugar to give it the fresh, natural corn taste. - Mrs. C. K. Wurtz. 216 S. 2nd Ave., Maywood, 111.

Delicious Corn

With a sharp knife cut the corn from the cob, and scrape with the knife all the grains and hearts well into the same dish, and put plenty of butter, pepper and salt. Add no water, just the liquor from the scraped corn. Put it in double boiler, and cook for 20 minutes, and you get the fine flavor of the corn. - Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111.

Corn Fritters Or Pancakes

Make an ordinary fritter or pancake batter with left-over corn, flour and milk, and a little baking powder. Drop by spoonfuls into hot fat, and fry. Corn oysters from left-overs may be made in the same way. - Mrs. E. Seymour, 6330 Ingleside Ave., Chicago, 111.

Corn Or Mock Oysters

Grate 8 ears of corn and scrape the cob, beat 2 eggs and add to the corn pulp, with 1 teaspoon salt. To this add enough rolled oyster crackers to make a thick corn batter; fry (oyster shape) in hot lard or drippings. Put in oven and keep crisp while others are frying. - Mrs. Anna Day, 121 S. 16th Ave., Maywood, 111.

Scalloped Corn And Tomatoes

In a well-buttered baking-dish put alternate layers of peeled and sliced tomatoes, scraped corn, bread crumbs, salt and pepper, and a little butter; have the last layer crumbs. Bake in moderate oven 45 minutes. Serve in same dish in which it was baked. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Succotash

Cook 1 pt. of corn pulp in as little water as you can without scraping. Put the cobs in a qt. of water, and boil hard for 20 minutes; remove co'bs, and in this water boil 1 pt. of shelled beans until tender. Drain, and mix with the corn. Add butter the size of a walnut, pepper, salt, and 1/2 a cup of thick cream, more if liked. Serve hot. - Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111.

Left-Over Corn

Left-over corn, cooked on cob, may be cut off, and seasoned with pepper, butter and salt, heated in a white sauce. Any left-over corn may be treated the same way. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.