Corn for boiling should be full grown, but young and tender, and the grains soft and milky. If its grains are becoming hard and yellow, it is too old for boiling. Strip the cars of their leaves and the silk. Put them into a large pot of boiling water, and boil it rather fast for half an hour or more, in proportion to its size and age. When done, take it up, drain it, dish it under a cover, or napkin, and serve it up hot. Before eating it, rub each ear with salt and pepper, and then spread it with butter. Epicures in corn consider it sweetest when eaten off the cob. And so it is; but before company few persons like to hold an ear of Indian corn in their hands, and bite the grains off the cob with their teeth. Therefore, it is more frequently cut off the cob into a dish; mixed with salt, pepper, and butter, and helped with a spoon.
It is said that young green corn will boil sufficiently in ten minutes, (putting it of course into a pot of boiling water.) Try it.
Another way. - Having pulled off the silk, boil the corn, without removing the leaves that enclose the cob. With the leaves or husk on, it will require a longer time to cook, but is sweeter and more nutritious.
A quart of young corn grated from the cob. - Half a pint of wheat flour, sifted. - Half a pint of milk. - Six table-spoonfuls of butter. - Two eggs. - A salt-spoonful of salt. - A salt-spoonful of pepper. - Butter for frying. Having grated as fine as possible, sufficient young fresh corn to make a quart, mix with it the wheat flour, and add the salt and pepper. Warm the milk in a small saucepan, and soften the butter in it. Then add them gradually to the pan of corn, stirring very hard; and set it away to cool. Beat the eggs light, and stir them into the mixture when it has cooled. Flour your hands and make it into little dumpling3. Put into a frying-pan a sufficiency of fresh butter, (or lard and butter in equal proportions,) and when it is boiling hot and has been skimmed, put in the dumplings; and fry them ten minutes or more, in proportion to their thickness. Then drain them, and send them hot to the dinner-table.
Take young corn, and cut the grains from the cob. Measure it, and to each heaping pint of corn, allow not quite a quart of milk. Put the corn and milk into a pot; stir them well together: and boil them till the corn is perfectly soft. Then add some bits of fresh butter dredged with flour, and let it boil five minutes longer. Stir in at the last, some beaten yolk of egg; and in three minutes remove it from the fire. Take up the porridge, and send it to table hot, and stir some fresh butter into it. You may add sugar and nutmeg.
Three dozen ears of large young Indian corn. - Six eggs. - Lard and butter in equal portions for frying. The corn must be young and soft-Grate it from the cob as fine as possible, and dredge it with wheat flour. Beat very light the six eggs, and mix them gradually with the corn. Then let the whole be well incorporated by hard beating. Add a salt-spoon of salt.
Have ready, in a frying pan, a sufficient quantity of lard and fresh butter mixed together. Set it over the fire till it is boiling hot, and then put in portions of the corn-mixture, so as to form oval cakes about three inches long, and nearly an inch thick. Fry them brown, and send them to table hot. In taste they will be found to have a singular resemblance to fried oysters, and are universally liked if properly done. They make nice side-dishes at dinner, and are very good at breakfast.