Do not let it continue to boil when it is tender, though it may stand in the hot water without injury till dinner is ready, if the pot is set back. Too long boiling makes it tough. When ready to dish, remove the leaves and serve in a napkin.
Corn cooked in this way has a much finer flavor than when boiled without the leaves.
Cut from the cob, and put into boiling water, only just enough to cover it, and stew fifteen minutes.
Drain off the water, cover with milk, and stew till tender, dredging in a little flour from time to time. Just before serving, add pepper and salt, and a lump of butter.
Cut the corn from the cobs, and measure it. Shell lima or butter beans, and allow of them about two thirds as much as you have corn. Put the cobs into hot water and boil them half an hour. Take them out about an hour before dinner and add the beans to the water. Boil slowly, half an hour, then add the corn. Just before dinner, drain off the water, and proceed as with "Stewed Corn." It is not necessary to boil the cobs first; but this heightens the flavor of the corn.
Slice one half inch thick and pare. Lay in cold salted water for an hour. Wipe dry. Dip each slice into beaten egg; then in corn meal, or fine bread or cracker-crumbs, and fry in enough lard, or beef-drippings, to brown them. Cook until tender enough to be pierced by a straw.
What is left over may be used for "Mousaka."