Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1880-07-30
THE HOUSEHOLD.


Green Corn and How Ga Cool Ht.
WHAT JULIET coRsoN, SUPERINTENDENT or THE
NEW YORK COOKERY SCHOOL, SAYS, IN THE
CHRISTIAN UNION.
Hot Corn. The colortd cooks of the
South believe that green corn is much more
wholesome and nutritious when cooked with
the husks on; it is certainly much sweeter
than when entirely stripped Of its covering.
Select full cars, but see that the grains are
tender and full Of milk strip off the outer
husks and remove all the silk put the corn
into pot Of boiling water and boil it fast UNI
til tender, about twenty minutes then drain
the cars and serve them in q covered dish or
folded in a napkin. Before eating, each car
should be buttered and seasoned with pepper
and salt When hot corn is not served on
the cob the grains should be seasoned with
salt and pepper, mixed with butter. and heat
cd before they are placed on the table.
Mock oysters. Crate enough young green
corn TO fill pint measure, add to it two TIA
blespoonfuls of butter, the yolks of four eggs
beaten smooth, and enough of -four to make
a stiff batter; season the batter with salt and
pepper, and drop it by the tablespoonful in
to smoking hot fat as soon as the mock oys-
tiers thus formed are light brown take them
out OF the fat with skinner and lay them
on brown paper for a moment to free them
from grease serve them on a napkin.
SucoOtdsh.-Cut the grain from ten full
grown tender ears of corn, mix them with
one quart of shelltd lima beans, boil them
until tender in plenty of well sailed boiling
water, and then drain them in a coander
meantime beat two eggs smooth, put them
into a saucepan with the succotash and two
tablespoonfuls Of butter, season it to taste
with salt and pepper, and heat it thoroughly
serve it in a covered dish. A cup of sweet
10 etipaeg NGfA ipgt.ad pf tho
and butter or small piece Of salt pork or
bacon is boiled in the succotash.
Dried Street C0rH.--Boil the corn as d.
rected in the receipt for hot corn; as
soon as it can be handled take off the husks
aud cut the grains from the cobs with a sharp
knife. Spread them on a sheet Of cotton
batting, and dry them in the mouth of a cool
oven or in the hot sun. When the corn is
thoroughly dry put it in paper bags and keep
it in dry place. When wanted for use soak
il over night in water, and then boil it for
five minutes in water or milk season il with
salt and pepper, and add u little butter, and
serve it hot.
Corn and Chicken. Several delicious dish
es can be made by combining corn with other
Ingredients in the form OF stews or ragouts
An exceedingly nice dish OF corn and chicken
may be made AS follows: Prepare q chicken
rs for fricassee by carefully removing the
feathers ana entralls and cutting II IN Joints
fry ii light brown in little butter, add a
quart of milk and the grains cut from a doz-
en- ears Of corn season the stew with salt
and pepper, and cook it slowly for half an
hour, serve it hot with small pieces of toast
or bread fried in hot fat.
Green Corn Rdgom.-Cut a pound of
fresh pork in pieces an inch square, fry it
brown in the bottom of a saucepan, add to it
six large ripe tomatoes peeled and sliced, and
the grains cut from six ears of corn, cover
these ingredients with boiling water, season
the ragout highly with salt, pepper and sweet
rcd pepper, and cook it slowly for half au
hour serve it hot with toast or fried bread.
Ham or bacon cut in half-inch dice and
fried may be substituted for the pork in the
above dish. In fact corn cooked in combina-
ton with any meat aud highly seasoned
make a palatablc dish.
There is hardly an American farm or home
stead where this delicious vegetable is not
abundant, and it can be made Ms enjoyable a
dish as it is wholesome, abundant and cheap.
We advise our farmers wives not to confine
themselves to boiled corn, but to try these
combinations for the purpose of varying their
list of summer dishes