Boiled Corn

Put the ears into boiling water, with salt in it, and boil them half an hour.

Corn Soup

Cut the corn off the cob, and boil the cobs half an hour in the water; then take them out, put in the corn and boil it twenty minutes or half an hour. If there is a quart of the corn and water, add a pint of new milk, with salt, pepper, and one or two beaten eggs. Continue the boiling a few minutes, and thicken it a little with flour.

Succotash

Cut off the corn from the cobs, and, an hour and a half before dinner, put the cobs, with a few shelled beans, into cold water to boil. After one hour take out the cobs, put in the corn and boil it half an hour. There should be no more water than will be necessary to make the succotash of the right thickness; as having too much occasions a loss of the richness imparted by the cobs. When you take it up, add a small piece of butter. This is much better than to boil the corn on the cob and then cut it off.

• It is a very good way, when a family are tired of fresh meat in hot weather, to boil a piece of pork in another pot until the grossest fat has boiled out, and then put it with the succotash for the remainder of the time. It gives a very good flavor to the corn, and makes an excellent dinner.

Corn Oysters

Grate young, sweet corn into a dish, and to a pint add one egg, well beaten, a small teacup of flour, half a gill of cream, and a teaspoonful of salt. Mix it well together. Fry it exactly like oysters, dropping it into the fat by spoonfuls about the size of an oyster.