Maize Au Beurre - Corn Cut Off

Split the grains lengthwise, and with the back of the knife lightly press upon the ear of corn, thus removing the corn and leaving the hulls on the ear. Toss the corn with butter, season with salt and pepper.

Maize A La Creme Au Gratin - Corn In Cream And Baked

Cut off the corn as explained before, add some butter and a little cream sauce; season to taste, put into a baking dish, sprinkle over bread crumbs and melted butter, and bake, in the oven.

Maize Et Tomates - Stewed Corn And Tomatoes

Peel 6 tomatoes, cut them in quarters and free them from seeds; stew them in butter, season with salt and pepper; then add I pint of corn cut from the cob.

Succotash - Succotash

Cut off the corn, add the same amount of young Lima beans; season to taste, add butter and a little thick cream; heat thoroughly and serve.

Beignets De Maize - Corn Fritters

Dilute 3 tablespoonfuls of flour with sufficient milk to make a liquid batter, add 2 whole eggs, the yolks of 2, and then the corn grated off from 9 raw ears; season with salt, nutmeg and a pinch of sugar.

Heat some lard in a large omelet pan, drop in spoonfuls of the batter, so as to form small cakes, and fry on both sides to a nice golden color; drain and serve on a napkin.

Note. - Some cooks simply cut off the corn of the cooked ear and add it to the batter. A little baking powder may be added to the batter.

Crepes De Mais Et Lucines Oranges - Corn And Clam Fritters

Dilute 2 tablespoonfuls of flour with sufficient cold milk to make a liquid batter, add 2 whole eggs, the yolks of 2, the grated corn from 6 cobs, and 36 finely chopped Little Neck clams ; season with salt, nutmeg and a pinch of sugar.

Cook as explained in previous receipt.

Navets Nouveaux A La Poulette - New Turnips, Poulette Style

Cut I dozen young turnips into quarters and trim the edges; parboil in salted water, drain and put them into a sautoir with a piece of butter, and cover with chicken broth; season with salt and a good pinch of sugar; cover the pan and set over a brisk fire. When the liquid is nearly reduced, the turnips should be cooked.

Moisten with 2 gills of cream sauce, allow to boil, and bind with 2 egg yolks, 1 gill of cream and a little butter; season to taste and serve.

Nouilles - Noodles

Prepare a paste with the following ingredients: I pound of flour, 4 whole eggs and 4 yolks, I ounce of butter and a good pinch of salt. Divide the paste in small patches, and let it rest for 30 minutes; then roll it out to 1-16 of an inch in thickness; let these pieces dry for 15 minutes; then cut them into 3 or 4 inch strips, put several of these together, flour them liberally, and cut them in very fine shreds; shake them up to prevent their sticking together.

To cook them plunge the noodles in 2 gallons of salted boiling water; let simmer for 10 minutes; then drain. Toss in butter, add some Parmesan cheese if desired, or serve plain.