Strip husk and silk from the ear and put over the fire in plenty of boiling water, slightly salted. Boil hard for twenty minutes if the corn be young and fresh.
Send to table wrapped in a napkin.
Cut from the cob with a sharp knife; put over the fire in just enough boiling salted water to cover it. Stew gently ten minutes;turn off the water and add a cupful of hot milk (with a pinch of soda in it). Cook ten minutes more, stir in a tablespoon-ful of butter rubbed up with a teaspoonful of flour; boil one minute and turn into a hot, deep dish.
Grate the grains from twelve ears of corn; beat into the corn the whipped yolks of four eggs until thoroughly incorporated; stir in now two tablespoonfuls of melted butter and one table-spoonful of powdered sugar; salt to taste, and add the whites of the eggs whipped to a froth. Lastly stir in a tiny pinch of soda; turn into a buttered pudding-dish and bake, covered, half an hour. Uncover, brown quickly, and send to table at once.
Mix together two cupfuls of grated corn, two beaten eggs, a half pint of milk, a pinch of soda, a tablespoonful of melted butter and a tablespoonful of sugar. Grease a shallow baking-dish, turn the mixture into this, sprinkle with buttered crumbs, cover and bake for half an hour, then uncover and brown.
Grate the kernels from twelve ears of corn and stir into them the beaten yolks of six eggs and a tablespoonful, each, of melted butter and granulated sugar. Now beat in a quart of milk, a half teaspoonful of salt and, last of all, the stiffened whites of the six eggs. Turn into a greased pudding-dish and bake, covered, for half an hour, then uncover and brown.
This, when properly made and baked in a quick oven, is a veritable souffle and incomparable.
Cut from the ears a pint of sweet corn. Beat together a cupful of milk, two tablespoonfuls of melted butter, one egg, whipped light, salt to taste and enough flour to make a thin batter. Into this stir the grated corn. Beat hard and cook as you would griddle-cakes upon a soapstone griddle. They are a palatable accompaniment to roast chicken.
Grate enough green corn from the cob to make two cupfuls; into this stir a beaten egg, a teaspoonful, each, of sugar and melted butter, with salt to taste. Add enough flour to enable you to form the mixture into balls, roll these in flour and fry in deep fat.
Cut the corn from eight ears and put it into a saucepan with a pint of young Lima beans and enough salted boiling water to cover them both. Boil until the vegetables are tender; drain and turn into a double boiler with a cupful of boiling milk. Cook for ten minutes, then stir in a tablespoonful of butter, and simmer for five minutes longer. Season to taste and serve. Large "Limas" should be cooked ten minutes before the corn is added.
Grate the grains from six ears of corn; pare and cut into small pieces four ripe tomatoes. Put over the fire in a saucepan; stew half an hour; season with a great spoonful of butter, a teaspoon-ful of sugar and one of onion juice; salt and pepper to taste. Cook five minutes more and dish.
Pare and cut small a dozen ripe tomatoes and turn them, or the contents of a can of tomatoes, into a chopping bowl and chop the large pieces of the vegetable into small bits; then set in a saucepan over the fire and bring to the boil. Drain the liquor from a can of corn, or grate the grains from a dozen ears, and put the corn into a bowl of fresh water. After ten minutes drain the water off, and transfer the corn to a saucepan with enough boiling water to cover it. Let it simmer for five minutes, pour off the water and add the boiling tomatoes to the corn. Let both cook together for five minutes, during which time stir into them a heaping teaspoonful of butter, two teaspoonfuls of granulated sugar, and salt and pepper to taste. Pour the mixture into a greased bake-dish, sprinkle bread-crumbs and bits of butter over the top and bake for half an hour.
Grate the corn from a dozen ears, or drain the liquor from a can of corn, and chop the kernels fine. Cook together a table-spoonful of butter and two of flour, and, when these are blended, add slowly a pint of milk into which has been stirred a pinch of soda. Cook this mixture, stirring all the time, until you have a thick white sauce; add to it the chopped corn and half a teaspoonful of powdered sugar, with pepper, and salt to taste. Remove from the fire and set aside to cool. When cold, form with lightly-floured hands into croquettes, and dip each croquette in beaten egg and cracker-dust. Set all aside in a platter in the ice-chest for several hours, then fry in deep, boiling fat.
Grate the corn from four ears of boiled corn. Beat four eggs well, add three tablespoonfuls of cream and cook in a hot pan. When ready to fold, sprinkle with salt and pepper, add the corn and turn out on a hot dish. Heat the corn slightly over hot water before putting into the omelet.
Heat a generous lump of butter and in it brown four sliced onions. Add four peeled tomatoes, four chopped green bell-peppers, and the corn cut from four cobs. Add as much water as may be needed in cooking, season with salt and sugar and a little black pepper. A full hour's cooking will be necessary, and the chowder must be served piping hot.