Take off the husks of green corn and lay the ears over bright coals. Watch and turn often until done. Many of the people South leave the husks on, and bury the ears in hot ashes. These are "roasting ears" in perfection.
Put to soak the night before in cold water; in the morning set it on back of stove in the same water. Half an hour before noon bring it forward, let simmer, season with butter, pepper, and salt, and cream or milk, if liked. A pint will serve 8 persons.
Cut and scrape young tender green corn from the cobs. Put into a pan with a little water; cook until somewhat ten-dor. Stir to keep from burning. Then put it all in pie-tins, and dry either in the oven or out-doors. Put away in sacks. Corn dried in this way is almost equal to fresh corn. A very good way is to boil the corn on the cob for 10 or 15 minutes, then cut off and dry.
Put a pint to a gallon water; set on back of stove an entire day. Do not salt; it swells very slowly. After a few hours, it may be allowed to boil, but very gently; does not need stirring. When wanted for the table, heat it in a well-buttered spider; season with salt and pepper. Add milk, if liked, and let boil up once or twice.
Mrs. M. W. Callahan, Tangipahoa, Louisiana.
Make a lye strong enough to eat a feather when boiling hot. Take dry corn well washed and looked over, and put into the boiling lye. When the hull is eaten off and the eyes begin to come out, take it out and put into cold water. Wash in several waters to get the hulls off. Return to a clean pot, allowing room for increase in bulk. Boil till done. Salt it. Eat in milk or fry in pork gravy.