Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1872-10-01

Cooking StcCft tb' 70.
Daisy Esebrighr' contributes Inc tot
lowing to the Country Gentleman;
OF All tho autdmnal vegetables sweet
corn j. the most luscious. and tine most
sought alter, while various are the modes
Oh preparing it, and most delicious arc
the dishes when cooked.
Sascotash is the BEST known DISH yet
ali housekeepers may not know how to
cook it alter the most approved manner.
FAKE two dozen ears OF corn, still Ia the
milk. cut through each row with sharp
huife, and then cut the corr from the eo0S,
scIaping of the milky part with kn'le.
Shell one quart OF Lima 5sans-iull meas
ure. from the pods. Put the beans ard
the cobs into deep kettle, and ooil Tor
one hour; then remove the cobs and add
the corn; having onlv water enough TO
cover the cobS and beans. when put on TO
cook. Boi, FOR half an hour; adding
more boiling water it it eysporatcs quick
ly, but taking care not to make 1t too
watery, nor yet let 1t burn on. Season
with salt aud pepper, aud just before
serving, add tea-cuptull OF milk and
cream mixed, and good size piece OF
butter Ii enough succotash has been
prepared tor two dinners, Is l. often dc
sired, it is better TO take out the quantity
required tor the next day before addm.
the milk aud cream, rs il Is more liable
to sour with that addition. Ii pork Is
desired rs = seasoning, cu, 1t Gp in small
bits and fry 10 a crisp in the kettle Cor IN
separate PAM il prepared before put
ting in the beans and cobS. These criSp
cd bits add - pleasant flavor to the dish.
Tender sirin. beans are sometimes used
lie succotash instead OF Lima or butter
beans, but they do no, make As attractive
a dish to TIC eye.
Cora S0uP.-Cut down the middle OF
each row OF corn i,om twelve ears, and
scIape eSch cob with q SniIe. Boil the
cobs in Just enough wsior 10 cover them.
aud season with a tea spoonful of salt and
little pepper Boil Tor half an hour.
then add the corn. aud boil another hall
hour Turn in two quarts of sweet mia,
Ioll fifteen minutes mote. Stir Two table
spoonluls ot butter into two of iloor. an
al we'll mixed up; add a little water to
make il perfectly smooth; mix with The
soup, stirring it well, Beat three eggs
10 foam aud stir rapidly into the soup,
serve directly. This most delicious
soup and adds greatly TO 4 poor dinner.
corn Pudding -Scrspe Nth . knife
tNo dazcn ear, of corn, altOr cuttin.
each row through the middle. Add i
piut OF len mix and quarter OF =
pound OF butter; season with salt and
pepper. Whip the whites OF three eggs
10 a frolh. and beat the yolks thoroughly +;
stir the latter into The pudding and place
ths whites upon the top, stirring them
lightly IL. Bake an hour aud hall ;
serve hot 1t makes nice dish, Tor =
hot ssppsr oc a side dish for dinner.
corn Oysters After cutting the corn
from three dozen sobs, serapc oil the re-
manning pulp with = knife; put up IN u
deep dish, and add ak even tablespoon
lulls of sIitGd -four AVID tour eggs, well
beaten; add one lea>pooniui Of sat
drop in o1Ions cakes from = tablespoon
iato iyylug pan OF boiling hot lSId and
brown quickly. y mo,s Spongy cake IS
made by adding hSll ioscupful OF
sweet cream. OF sitting = small teaspoon
ful OF carbonate OF soda, or ss,sratus,
into the fcxr. This makes delicious
dish tor breakfast, supper or dinner.
Dried sweet corn ground into msal,
can be used in the same way in the win
ter. Take one pint OF the ground corn,
three table, poontuls OF wheat flour, one
tea eupiul OF milk, half cup oi sweet
cream and three eggs.
In cooking green corn 1t should he put
into boiling water. and allowed 10 boi
from fifteen to thirty minutes, according
to its age. Put no salt into the water;
cover with napkin as soon as removed
from the water, for 1t cools rapidly.