How To Cook Corn

Mix a pint of grated green corn with a teacupful of flour, half a teacupful of milk, half a teacupful of melted butter, one egg, a teaspoonful of salt, and a little pepper. Drop on a buttered pan by the spoonful and bake or fry (best fried) for ten or fifteen minutes.

Corn Oysters

Six ears corn, three eggs, four tablespoonfuls of flour. Beat the yolks very light, grate the corn off the cob, season with salt and pepper, mix with the yolks, then add the flour. Whisk the whites to a froth and stir in with the batter; put two dessertspoonfuls at a time into a pan of hot lard and fry a light brown.

Fried Corn

Grate twelve ears of corn, add one tablespoonful of flour, a little milk, butter and salt, three well beaten eggs. Make into small cakes, and fry a light brown.

Corn Custard

Cut corn from the cob, mix it - not too thinly - with milk. Add two or three beaten eggs, pepper and salt to taste. Bake half an hour. To be served as a vegetable.

Green Corn - Boiled

Choose young sugar-corn full grown, but not hard; test with the nail; when the grain is pierced, the milk should escape in a jet, and not be too thick. Clean by stripping off the outer leaves, turn back the innermost covering carefully, pick off every thread of silk, and recover the ear with the thin husk that grew next the corn; tie at the top with a bit of thread, and put into boiling water, salt, and cook fast for half an hour, or longer in proportion to size and age. Cut off the stalks close to the cob, and send to the table whole.

Baked Corn

To one quart of corn use one teacupful of cream, a lump of butter the size of an egg, and some salt. Bake slowly one and one-half hours.