49. Boiled Corn

Husk the corn, leaving the last shuck on. Cook in boiling water for fifteen minutes.

50. Baked Corn

Cut the grains of one dozen ears of corn down the middle and scrape. Add one cup boiling milk, salt to taste. Put in buttered baking dish, dot over small bits of butter and bake in moderate oven three-quarters of an hour.

51. Stewed Corn

Cut the kernels through the center, and scrape contents from the ear. Stew in milk about eight minutes. Add butter and salt, and serve.

52. Succotash

Boil one quart Lima beans about forty-five minutes; cut down the grains of one dozen ears of corn, and scrape. Add to the beans, season with salt and butter. If too dry add a little milk. Cook fifteen minutes after adding the corn.

53. Roast Corn

Turn back husks and pick off the silk. Re-cover with the husks and roast in the hot ashes of a wood fire.