This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
In the United States it is Indian corn or maize; in England corn means all grains that are used for making bread; wheat, oats, barley and rye are all corn over there, and Indian corn is maize.
Gathered when in the milk state it is more succulent than even the tenderest green peas; it is never so thoroughly a luxury as when eaten off the cob, as is the custom; the ears should be prepared by having one row of grains cut away, it is then boiled about 20 minutes in salted water; served in the folds of a napkin, eaten with butter.
The tender ears cooked and the grains cut off and seasoned with salt and butter, served in dishes same as peas.
Raw corn shaved off the cob, or grated, mixed with salt, pepper, eggs, little flour; fried on both sides like eggs, singly; breakfast dish.
Ground corn, not corn flour; it makes lighter and more palatable bread when ground coarse.
A plain kind is o-enerally used as a dinner bread; made of only meal, water and salt, made up soft, baked in spoonful lumps on a baking pan.
Corn bannocks, like Scotch barley bannocks, baked thin on a girdle.
Rich like unsweetened cake, with scalded meal, salt, lard, eggs, milk, little sugar, powder; baked in pan or mould.
Same mixture as foregoing made thinner, poured by spoonfuls on a hot griddle; varied by mixing a proportion of wheat flour with the corn meal.
Mixture of the two kinds of meal with salt, molasses, and powder or yeast.
Porridge of meal boiled in water.
Mush made thin.
Porridge allowed to get cold, cut in blocks, dipped in egg and cracker dust, fried in hot lard; breakfast dish. Is also rolled in flour and sautd in a little butter.
White; corn denuded of the bran and broken to the size of peas. Used as a dinner vegetable after long cooking.
A grade of the size of grains of wheat, boiled; used either for breakfast, dinner or supper.
A grade fine as granulated sugar, most frequently used for breakfast and supper in the form of porridge; eaten with milk or cream.
Home-made hominy, grains soaked in lye until the bran is nearly dissolved, then washed and boiled; used boiled for lunch and supper, and fried with butter for breakfast.
(1)-Baked; made of 8 oz. meal boiled in 1 qt. water or milk, molasses, butter, eggs, ginger. (2)-Boiled; made of 8. oz. meal, 1 quart water, suet, sugar, lemon, eggs, Corn Soup - A cream of corn; the grains finely shaved and scraped off the cob, added to veal or chicken stock with a piece of lean pickled pork and few vegetables, milk or cream, butter and flour at the finish.
Vegetable soup with chopped tomatoes,and grains of corn.
Some brands are put up in such perfection that the canned is as good as the green and can be used in its place; when stewed it has a little milk added to it, and perhaps a trifle of starch or flour thickening.
A diminutive sort of maize, the grains of which burst open when roasted.
A popular cheap sweetmeat made by mixing syrup with popped corn while hot, and making it up in balls wrapped in transparent paper. An immense business is done in this product in the large cities.
Of various colors; made by stirring the popped corn in a copper kettle over the fire, and pouring syrup, allowing it to dry upon the grains.