Green Corn Boiled In The Husk

Remove the outside husks of good corn. Loosen the inside husks and remove the silk, then roll the husks back into place, and with a sharp knife cut off the ends and also the butt of the corn. Throw these into a large kettle of boiling water; boil rapidly for five minutes. Serve on a folded napkin in the husks.

Plain Boiled Corn

To be perfectly good, corn should be cooked the same day that it is picked. Remove the husk and the silk; throw the corn into boiling water; boil five minutes. Long boiling destroys the flavor and the sweetness of the corn.

Stewed Corn

Boil the corn two minutes. Then score down each row of grains; press out every particle of pulp of the corn, leaving the little covering of the grain on the cob. Put this into a double boiler, season it with a palatable amount of butter, salt and pepper, reheat and serve.

Corn à la Rorer

1 doz. fresh ears corn

1/2 cup cream or milk

1 tablespoonful butter

1 teaspoonful salt

1 saltspoonful pepper

Husk and remove the silk from the corn. Draw the corn slitter down the cob, slitting each row of grains. With a dull knife press out all the pulp. Put this in a double boiler, add the cream or milk, the butter, salt and pepper; stir and cook over boiling water for thirty minutes.

Corn Fritters

6 ears corn

1/2 pint milk

1/2 pint flour

2 eggs

1 teaspoonful baking-powder

1/2 teaspoonful salt

1 saltspoonful pepper

Grate or press out the corn; add the yolks of the eggs, salt, pepper, milk and then the flour, sifted with the baking-powder. Beat thoroughly; fold in the well-beaten whites; fry in deep fat by tablespoonfuls. These should be round, not flat. Serve hot.

Corn Pudding

12 ears corn

4 eggs

1/2 pint milk

1/2 pint flour

1 teaspoonful salt

1 saltspoonful pepper

Score and press out the corn; add the yolks of the eggs and flour, then the milk, salt and pepper, and the well-beaten whites of the eggs; turn at once into a shallow greased baking-pan. Bake in a moderately quick oven half an hour. This makes a very nice luncheon or supper dish. It has considerable meat value. Canned corn may be used.

Corn Oysters

6 ears corn

4 eggs

6 tablespoonfuls flour

1 teaspoonful salt

1/2 saltspoonful pepper

Separate the eggs. Score and press out the corn; add the flour and the yolks of the eggs, the salt and pepper, and then fold in the well-beaten whites. Fry by tablespoonfuls in a small quantity of hot fat in a shallow pan; drain on brown paper, and serve.

Succotash

Boil for three minutes a dozen ears of corn. Cut the corn from the cob, taking a very small piece from the top of each grain, then press out the pulp. Mix this with an equal quantity of nicely cooked lima beans; add butter, salt and pepper; reheat and serve.