Corn Fritters

Canned corn, or cooked corn cut off the cob, pounded, mixed with a little flour, beaten eggs, salt, pepper and a little butter, dropped by spoonfuls into hot fat and fried brown; served as a garniture to chicken, Maryland style, or as a vegetable.

Grated Corn Pudding

Two quarts of cooked corn grated off the cob, eight yolks of eggs, cup of melted butter, pint of milk, salt, pepper and nutmeg, mixed, poured into buttered baking pans, baked; served with a sweet sauce.

Green Corn Saute

Boiled corn cut from the cob, melted butter in saute pan, corn tossed and heated thoroughly in it, seasoned with salt, pepper and nutmeg; served very hot; after sauteeing, it may also be mixed with a cream or Bechamel sauce, and served as a vegetable.

Green Corn Batter Cakes

Two quarts of cooked corn grated from the cob, twelve ounces of flour, salt, pepper, nutmeg, pint and a half of milk, four beaten eggs, thoroughly mixed, baked on a griddle; served with butter and sugar, or syrup.

Corn Soup

Fresh green corn partly grated off the cob and placed aside; the rest on the cob boiled in chicken broth till tender, then strain it off on to the grated pulp, boil up, season with butter, salt, nutmeg and a little sugar, then pass it through a fine sieve into an equal quantity of Veloute sauce. Another way is to take canned corn, pound it, rub it through a sieve, boil it with milk, then mix it with Veloute sauce.

Corn And Tomato Soup

Canned, or corn cut from the cob, passed through a mincing machine, then rubbed through a fine sieve, the puree thus obtained boiled in a Veloute sauce, then combined with an equal quantity of tomato puree.

Roast Corn In Ear

Young green corn with the thick outer husks removed, the inner leaves after removing the silk, tied at the top, slowly roasted till done; served with the green covering; cut top and bottom so as be removed easily.

Pop Corn

A variety of corn that is held in a wire basket over heat enough to burst or pop it; it can then be cemented together into balls with butter and syrup, etc.

Roast Green Corn

Young green corn stripped and the silk removed, arranged in a buttered baking pan, seasoned with salt, white pepper and melted butter, slowly baked, basted and turned till done.

Corn Starch

A preparation of the inner part of corn used in making blanc-manges, thickening soups, sauces, etc.

Creole Style Stewed Corn

Canned corn, or corn cooked and cut from the cob, mixed with an equal quantity of peeled and cooked tomatoes, a grating of onion and garlic, salt, pepper and butter, boiled down thick; served as a vegetable.