Boiled Corn

Choose short, thick ears of fresh corn; remove all the husks except the inner layer; strip that down in order to remove all the silk from the corn and to permit the removal of any defective grains, and then replace it, and tie at the upper end of each ear of corn. Have ready a large pot half full of boiling water, put in the corn, and boil steadily for about twenty minutes if the ears are large, or fifteen minutes if they are only of medium size; then take from the boiling water, remove the strings; serve hot at once. If it seems desirable to strip off the inner husk just before sending to the table, this must be done very quickly and the corn covered with a clean napkin or cloth to prevent the escape of heat. Serve plenty of butter, salt and pepper with the corn. Sometimes these latter are mixed, by heating them, together, and then served in a gravy-bowl. The fresher the corn the sweeter it is. It seems to lose its most delicate flavor after having been gathered for a few hours.

Corn Cakes

Mix thoroughly together one quart of Indian corn removed from the ear with a coarse grater, two teacupfuls of new milk, one teacupful of flour, and two well-beaten eggs; season the batter with salt and pepper, and bake in cakes upon a griddle. The corn should be in a condition most suitable for roasting or boiling. This is a very nice dish.

Corn Fritters

Prepare four ears of fresh corn by removing the outer husks and silks; boil, then drain well, cut the grains from the cobs to place in a bowl, season with salt and pepper, add one-fourth pound of sifted flour, two eggs and one-half pint of cold milk. Stir vigorously, but do not beat, with a wooden spoon for five minutes, when it will be sufficiently firm. Butter a fryingpan, place it on the fire, then take a ladle holding one gill, and with this put the preparation into the pan in twelve parts, being careful that they do not touch one another, and let them get a good golden color, cooking for four or five minutes on each side. Dress them on a folded napkin, and serve.

Grated Corn

Place the necessary number of ears of Indian corn in a saucepan and boil them. Grate off the cob, add a little butter, salt and cream, put the mixture into a dish, and serve like a vegetable.

Mashed Corn

Wash and drain about one quart of fresh corn cut from the cob, put it into a saucepan with two quarts of boiling water, a bunch of thyme, two or three small onions, one carrot, two or three cloves, and salt and pepper to taste. Boil the corn until tender, then pour it onto a fine wire sieve, remove the onions, thyme, parsley, carrot and cloves. Return the corn to the saucepan with a small quantity of rich broth and two ounces of butter, and stir all together over the fire for a few minutes. Serve the puree very hot.

Roasted Corn

Remove the silks and husks from one dozen ears of corn, rub them with butter, season with pepper and salt, lay them in a drippingpan, and place the pan as close as possible to a clear hot fire. Turn the ears now and then, and change their position in the pan so that all may cook evenly. When they are browned, serve hot.

Corn Stewed With Cream

Select half a dozen ears of Indian corn, remove the silk and outer leaver and place them in a saucepan covering with water, cook, drain and cut off the corn from the cobs with a sharp knife, being very careful that none of the cob adheres to the corn, and place it in a stewpan with one teacupful of hot bechamel sauce, one-half breakfast cupful of cream and about one-fourth ounce of butter. Season with pepper and salt and a little grated nutmeg. Cook gently on the stove for five minutes, place it in a hot dish, and serve.