Beaufort Republican. [volume] (Beaufort, S.C.) 1871-1873, 1873-09-18
y Farm, Garden and Household.
The Household.

The Household.
0GRKEN-coRN PUDDINa.-Allow one
long ear of sweet corn for each person.
Take half pint of milk, one egg, a des-
sertspoonful of white sugar, one of
sweet butter, and teaspoonful of salt
to every two ears. Beat the egg and
sugar together, and add the milk and
salt. Gut the corn off the cobs with q
sharp knife, and chop the divided grains
with a chopping-knife, but not too fine;
or, better still split each row of grains
down the middle before cutting them of
the cobs. The corn must not be boiled
first. Stir the chopped corn into the
milk, and bake in a brisk oven in Gus.
tard-cups or tin pan until the top is
nicely Drowned, but not hardened.
Serve hot, without sauce. This is de-
icious dish. Some persons prefer il
cold. Common corn may be used, il
young and tender, but requires as much
again sugar.
To Boil GREEN CoRN.-Trim off all
the husks, and put the ears into boiling
water, with a tablespoonful of salt to a
dozen ears. If the fire is brisk, tender
corn will be done in fifteen or twenty
minutes, otherwise in half ar hour.
Lay napkin on large dish, and after
draining off the water from the corn,
lay it on, turning the corners of the
napkin over it to keep it hot. Some
housekeepers prefer to steam the ears
OF corn, or wrap them in linen towel
while boiling.
Another Way.-Cut the corn off q
dozen ears, and put it into a quart of
cold water or milk. It should be left
over moderate fire halls an hour. Just
before taking it off, add two table
spoonfuls of butter, and salt and pepper
to taste.
GRkEN-coRN PM.-Prepare as above,
and bake with short under-crust-no
top-crust. If preferred, six sseggs may
be used to eight long ears; tut most
persons would like it best with but four,
as then the taste Of sine corn predomi-
mates.
q. .... Cutting up Corn.
have prepared the following in re-
ply to a correspondent who seeks infor
nation as to the method of corn-cutting
at the North: Northern farmers usually
commence cutting the corn as soon as
the kernel has become glazed, using q
tool sold by all hardware men in local..
ties where corn is raised. Should there
be no such tool proourable, q good SUBJ
stitute can be made by cutting OF IL
inches from the point of an old scythe,
and attaching this piece to q handle of
wood Is inches long at right angles to
it, or in the shape Of letter L. Now
commence on the middle one of five
rows, grasp all the stalks of the hill in
the left hand, and with the tool de-
scribed in the other hand cut them of
with one blow about six inches above
the ground. Cut the first two hills and
carry them to the third, setting them
up against it; then select a sucker stalk
and bind all together. Now cut the re-
mainder of the five rows until six hills
have been cut forward from the starting
point, or 80 hills in all, counting the
one around which the others are set up
AS fast as hill or so is cut place it
against the uncut one, taking care to
set around on all sides. so that the shock
shall stand firm. Select two good bands
of two sucker stalks each, put one
around midway up the shock, the other
midway between this and the top draw
these. bands tight, as the shock will
shrink considerably in size when cured.
Then repeat until all the field is served
in the same way. Shocks put up in this
manner are allowed to remain until such
q time as best suits the convenience of
the owner. Some farmers husk in the
field, binding the stalks into small bun
dies, and these into large shock, to be
drawn to the barn and moved away.
Others draw the corn III the shock on a
sled to the barn, and husk on the floor,
secure from wind or cold storms. Corn
generally remains in the field until the
stalks are cured before being husked,
or from four to eight weeks after cut
ting up S. Fo,oler, Livingston Co.,,
N y
Cucumber Salad.
We have just prepared our winter
supply of cucumber salad, and this is
how we made it: There were about a
dozen ripe white spine cucumbers lying
on their vines, and these we picked,
washed, pared, cut into strips, taking
out the seeds, and then to each dozen
cucumbers-which we cut up into pieces
like small dice-we put twelve large
white onions, chopped, six large green
peppers, also chopped, one quarter
pound each black and white mustard
seed, and gill of celery seed. These
were all mixed together, teacup of
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