Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1871-09-08
Modes Of Cooking Corn.

A Housekeeper gives, in Hearth and
Home, the following directions for cooking
| corn:
To make a good "succotash without
! pork, take two quarts of shelled Lima
beans, one dozen or more full sized ears of
corn; with coarse crater CRATE off the
corn from the cob, aud scrape off the
milky part left with knife Place the
beans and "cObs in kettle; cover well
with lukewarm water, and boil half an
hour, If the beans are young; remove the
cobs and add the corn; boil an hour, add,
ing more boiling water if necessary. BY
careful attention it can be reduced to a
thlckened mass without scOrching. Add
the salt and a little pepper; blend one tes
spoonful OF butter with q scant teaspoon
ful of flour, or mak ma (the best for all
thickening), soften with Il little warm
water, and add TO the mass. Boil for f.w
moments A teacupful Of sweet cream is
great improvement, instead of butter
and flour. More salt may be necessary,
| added just before serving it is all-impor-
tant to have this dish properly seasoned
Young string beans are also used in sue
cOtash, with or without the Lima beans.
The first boiling needs to be longer with
| string beans, unless taey are very young.
Ii salt pork is used, il is better to parboif
it and then place IL in the pot, after the
| beans are well sOftened, in which case less
salt will be required. Water in which
chickens have been boiled is a good liquor
for making succotash. If enough succo.
tash Is made for second meal, il is better
to take out the proper quantity before add
ing the cream, when cream is used, and
adding it when freshly served. We also
suggest transferring the succotash, when
nearly cooked, into a double ket-
| tie" so as to avoid the possibility
OF burning. 1t is much better to
avoid adding water after it thickens. II
the kernels of the corn are shaved care
fully with sharp knife, the remaining
part can be easily scraped off and used for
corn-oysters, while the small tips of the
kernals cut off can be put in the succO-
tash, using the "cobs" as directed aboys
The tips make delicious dish for supper,
boiled in milk and seasoned with salt |;
thicken with butter blended with maizena,
or with cream.
CORN OYSTERS After cutting the corn
from three dozen cObs, scrape off the re-
naming pulp with knife; put corn and
pulp into deep dish add one teaspoontul
of ealt six eggs woll beaten. and six even
tablesPoop fSis Of gifted -four; drop in
oblong cakes from tablespoon into a
trying pan OF not butter and lard, and
brown quickly. A more spongy cake is
obtained by sitting one salIspoonful of su.
percarbonate of soda with the flour, and
adding one half teacupful of sweet cream.
A good dish for breakfast. Dried sweet
corn, ground very fine, can be used in the
same way in winter. One pint of the
ground corn, three or four eggs, a half cup
of cream, three tablespoonfuls of sifted
flour, salt spoonful fsoda mot absolutely
required), one teaspoOnful of salt, and one
teacupful of milk, or less, according to the
thickness of the mass additional eggs
may be used instead of milk. Corn.oys-
ters without the soda should be cooked
thin and crisp. In boiling green corn it
should be put in boiling water and allowed
to boil for from ten minutes to half an
hour, according to the age of the corn.
Avoid salt Cover with napkin as soon
asit is removed from the fire.
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