Corn, With Tomatoes

No. 574. - Cut the grains from one dozen ears of Corn and put them into a saucepan with an equal quantity of peeled tomatoes cut into square pieces. Let them cook until the tomatoes are well cooked and the moisture nearly reduced. Season them with salt and pepper, and before serving add a piece of butter.

Corn Fritters

Fo. 575. - Cut the grains from six ears of Corn and put them into a saucepan, moistening them with a little cream, and season with salt, pepper and a pinch of sugar. Let it all simmer until reduced of its moisture, then set it off of the fire to cool. Make a batter with two spoonfuls of flour, milk and eggs - not too thin. Add it to the Corn, mixing it well. Have in a frying pan some hot lard. Then fill a soup-spoon with the Corn batter and drop it into the lard (not too much at a time). Fry them until nicely browned on both sides, drain them on a napkin and serve them with fried parsley to garnish.

Note. - When using a batter like that used in Queen fritters, it will make the fritters more delicious.

Green Corn Cakes

No. 576. - Grate the corn from one dozen ears and put it into a bowl, adding one pint of milk, four ounces of melted butter and six raw eggs. Mix the whole well together. Season to taste and add flour enough to make a light batter. Bake the same as you would buckwheat or Corn cake.

Canned Corn, How To Prepare

No. 577. - Canned corn may be had of all grocers the whole year round. Open the can, put the corn into a saucepan and moisten.

it with milk or cream. Season with salt and pepper, and add a piece of butter, tossing it well over until the butter is melted. Serve hot.

Note. - Any of the preparations given above for green corn, may also be made of canned corn.

Roasted Corn

No. 578. - Turn back the husk, pick out the silk threads, re-cover the ear with the husk, and roast it in the hot ashes of a wood fire. Serve it with butter, salt and pepper. An excellent and easy mode of cooking corn for campers.

Soup - Cream Of Corn

No. 579. - Cut the grains from one dozen good-sized ears of corn. Put them into a saucepan to cook, with three pints of boiling water, one onion, a faggot of celery, and a leek. Season with salt, pepper, nutmeg, and a pinch of sugar. When the corn is cooked add two quarts of cream sauce. Let it simmer for fifteen minutes, then remove the onion and faggot, add a piece of butter, and serve hot.

NotE. - The soup, when prepared as above, may be rubbed through a fine sieve, then put back into a saucepan, to keep warm, and before serving add half a pint of cream, into which dilute the yolks of six raw eggs. Put into a soup tureen some fine chopped parsley or chives, and on this pour the soup.

Corn Chowder

No. 580. - Cut one pound of fat pork in small pieces, and put them in a saucepan. When they are nicely fried remove the pieces and put four finely sliced onions in the hot fat. When they are fried, add one gallon of hot water, letting it boil until the onions are thoroughly cooked, when you will rub it through a fine sieve. Then peel one dozen potatoes, slice them fine, and cut the same quantity of green corn from the cob. Put them in a saucepan, in layers, sprinkle each layer lightly with flour, and season with salt and pepper. Then pour the above strained broth over the layers, cover the saucepan and set on the fire to boil for thirty minutes. By this time the corn and potatoes should be cooked. Then add one quart of boiled milk, a piece of butter and some crackers, split in half and soaked in cold water. Put the cover on the saucepan and cook the chowder ten minutes longer.