Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1872-09-27
Cooking Sweet Corn.

Or all the autumn vegetables, sweet |
corn is the most luscious, and the most
sought after, while various arc the modes
of preparing it, and most delicious are
the dishes when cooked.
Succotash il the best known dish yet
all housekeepers may not know how to
cook it after the most approved manner
Take two dozen ears of corn still in the
milk, cut through each row with sharp
knife, and then cut the corn from the
cobs, scraping off the milky part with a
knife. Shell one quart of Lima beans
full measure, from the pods. Put the
beans and the corn into deep kettle, and
boil for one hour; them remove the cobs
and the corn having only water enough
to cover the corn and beans, when put on
to cook Boil for half an hour adding
more boiling water if it tevaporates quick
ly, but taking care not to make it too
watery, nor yet TO let it burn on. Season
with salt and pepper, and just before
serving add tea cup of milk and cream
mixed and good sized piece of butter.
If enough succotash has been prepared
for two dinners, as is often desired, it is
better to take out the quantity required
for the next day before adding the milk
and cream, as il is more liable to sour
with that addition.
IL PORK Is ucslIGu MS IL stusOllluS, Cut IL
up in small bits and fry TO crisp in the
kettle Tor IN a separate pam, If prepared
| before putting in the beans and cObs.
These crisped bits add apleasant tlavorto
! the dish. Tender string beans are some
| times used in succotash instead of Lima
or butter beans, but they do not make as
| attractive dish to the eye.
TO make corn soup, cut down the mid
| die of each row of corn from twelve ears,
and scrape each cob with a knife. Boil
the cobs in Just water enough to cover
them, and season with a teaspoonful of
salt, ald little pepper Boil for half an
hour, then add the corn, and boil another
half hour. Turn in two quarts of sweet
milk, boil fifteen minutes more. Stirtw
tablespoonfuls of butter into two of -four
until well mixed up; add little water to
make it perfectly smooth mix with the
soup, stirring it well. Beat three eggs to
foam and stir rapidly into the soup;
serve directly This is most delicious
soup, and adds greatly to a poor dinner
For corn pudding, scrape with knife
two dozen ears of corn, after cutting
each row through the middle. Add a
pint of rich milk and quarter of pound
OF butter; season with salt and pepper.
Whip the whites of three eggs to froth,
and beat the yolks thoroughly; stir the
latter into the pudding and place the
whites upon the top, stirring them slight
ly in. Bake an hour and a half; serve
hot. 1t makes nice dish for hot sup
per, or a side dish for dinner.
For corn oysters, after cutting the corn
from three dozen cobs, scrape Oft the re-
naming pulp with knife; put it all into
deep dish, and add six even tablespoon
fuls of sfted flour and four eggs, well
beaten; add one teaspoonful of salt; drop
in oblong cakes from tablespoonful into
frying pan of boiling hot lard, and
brown quickly. A more spongy cake is
made by adding half a teacupful of sweet
cream, or sitting small teaspoonful of
carbonate of soda, or saleratus, into the
flour. This makes delicious dish for
breakfast, supper or dinner.
Dried sweet corn ground into meal can
be used in the same way in the winter.
Take one pint of the ground corn three
tablespoonfuls of wheat flour, one teacup
full of milk, half cup of sweet cream
and three eggs In cooking green corn il
should be put into boiling water, and al
lowed to boil from fifteen to thirty min
utes, according to its age. Put no salt
into the water; cover it with napkin as
soon as removed from the water, for il
cools rapidly, Bye6right, in O0un