The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1871-09-07
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, and 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, II the beans are young; remove the
CoDs aud add the corn; boil an hour, add
ing more boiling water if necessary. By
careful attention it can be reduced to a
thiCkGned mass without scOrching. Add
the salt and little pepper blend one tea
spoonful OF butter with a Scant teaspoon
ful OF flour, or " maiz ma" (the best for all
thlckenlng), soften with a little warm
water, and add 10 the mass Boil for few
moments. A teacuptul 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 10 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 they are very young
Ii salt pork is used, it is better to parboil
1t and then place it in the pot, after the
beans are well softered, 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-
fash Is made for a second meal, it 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 10
avoid adding water after ii thickens II
the kernels of the corn are shaved care
fully with a sharp knife, the remaining
part can be easily scraped off and used tor
corn-oysters, while the small tips of the
kernals cut off can be put in the succo-
fash, using the "cObsn as directed above
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 thee Ioz cObs, scrape off the re-
naming pulp with a knife; put corn and
pulp into a deep dish add one teaspoonful
of salt, six eggs we'll beaten, and six even
tablespoo afuls Of sitted flour; drop in
ODlpnS CAKES from tablespoon into
frying pan of hot butter and lard, and
brown quickly. A more spongy cake is
obtained by sitting one salispoonfuI of ST.
rercarbonate of soda with the -four, 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 ofsoda 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-
tiers without the SOFA should be cooke
thin aud crisp. IL 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 corr.
Avoid sait. Cover with a napkin as soon
as it is removed from the fire.