Baltimore Samp

Baltimore samp is dry kernels of white corn broken into comparatively large pieces. It should be blanched in the same manner as rice, but after blanching should be cooked very slowly for eight or ten hours. Boiling water should be added as necessary. Thus cooked it will keep several days in a cool place. To serve, reheat in cream or in cream or tomato sauce, adding chopped parsley or grated cheese as desired. It may be mixed with cream or sauce and reheated in timbale molds lined with pimentos. The pimentos should be trimmed on a line with the top of the timbale mold. Unmold and serve around broiled or fried chicken. Or serve on individual plates.

Green Corn Fritters

1 cup of corn pulp

2 yolks of egg, beaten light

½ teaspoonful of salt

¼ teaspoonful of black pepper

About 1 cup of pastry flour 1½ teaspoonfuls of baking powder 2 whites of eggs, beaten dry

Score the kernels, with a sharp knife, lengthwise of the cob, then press out the pulp. Add the other ingredients, the whites of egg last. Take up the mixture by tablespoonfuls and with a teaspoon scrape it into hot fat; let cook until brown on both sides, turning several times during the cooking. Drain on soft paper. These are especially good with chicken cooked in any way. This recipe makes eight large fritters.

Sweet Corn Custard, Mexican Style

1½ cups of corn pulp 4 eggs, beaten ½ teaspoonful of salt ½ teaspoonful of paprika

2 tablespoonfuls of green pepper pod chopped fine, or 1 bottled chilli pepper, chopped fine ½ clove of garlic, chopped fine 1½ cups of milk

If the corn be extremely young, fresh, and tender, slice off the tops of the kernels into a bowl, then with the back of a knife press out the pulp, and leave the remnants of the hulls on the cob. For less fresh or tender corn, score the kernels on the ears, lengthwise the rows, then with the back of the knife press out the pulp, leaving the hulls entire on the cobs.

Mix all the ingredients together, adding the milk last. Bake as all custard mixtures. Serve from the baking dish. This may be baked in individual dishes. Kornlet may be used when fresh corn is out of season.

Sweet Corn In Ramekins, Cocottes, Etc

1 cup of cooked sweet corn

(generous measure) 3 tablespoonfuls of green pepper pod ¼ clove of garlic or shallot

2 tablespoonfuls of butter 1 tablespoonful of flour 1 cup of thick cream ½ teaspoonful of salt

Cook the pepper and the variety of onion selected, chopped fine, in the butter until softened; add the flour and cook until frothy; add the cream, and stir till boiling; add the salt and corn and let stand over boiling water to become hot. Use only the pulp of the corn, unless it be very tender. Remove the pulp as in the preceding recipes.