Corn On The Ear

Strip off the outside husks, leaving enough of the husks to completely cover the ear; tie a string around the end of each ear to hold the husk. Cook in boiling unsalted water for ten or fifteen minutes, according to the age of the corn. Salt would harden the hull. Before boiling remove all the silk from the ear, then replace the husk.

Corn Mock Oysters And Corn Fritters

Cut down through the center of each row of kernels with a sharp knife; with the back of the knife press out the pulp, leaving the hull on the cob. To one cup of the pulp add two well-beaten eggs, one tea-spoonful of butter and half of salt, little pepper and two tablespoonfuls of flour, or enough to hold it together. Fry as you would griddle cakes on a buttered griddle, or add a little more flour and drop from a spoon into deep fat, making a corn fritter. Use canned corn the same way, first heating and mashing through a strainer.

Sweet Corn In Cream With Cheese

Cut the corn from the ears, moisten with thick cream, season with salt and pepper; fill a baking dish, cover the top with grated Parmesan or cream cheese.

Sprinkle with a little paprica, bake quite slowly for half an hour.

Corn Pudding

One cup canned corn put through the meat grinder. Two cups milk in which one-half cup of fine fresh bread crumbs have been soaking a half hour. Two beaten eggs. One teaspoonful of salt. Bake in a buttered dish until firm as a custard.

Canned Corn Timble

Put one cup of canned corn through the meat chopper. Beat three eggs until the whites and yolks are well mixed. Add a tablespoonful of green or red pepper chopped fine, salt and pepper and a tea-spoonful of grated onion. One cup and a half of milk. Bake in buttered molds surrounded with hot water.