Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1880-02-27

Pap COrH.-But few people enjoy this sim
pie luxury rs they might, If they only knew
how to prepare it to have it really good and
palatable. Nice popped corn is very tooth
some with no additions to it; but one tires
of it as Of other articles of diet, unless there
is some change in the manner of cooking
Take the simple corn when it is nicely pop
ped, while hot, and a bowl of milk and 1t is
u wholesome article of food and makes an cX-
cellent lunch and is a pleasant change.
Another way of preparing it for table use, is
to grind the corn in coffee mill, and make
nice custard of eggs sugar and milk and
bake like rice in pudding, using two tea
cups of the corn to quart of the custard.
Some people think it better than rice or tapi-
oca anyway it is very palatable form OF
pudding Corn-balls are nice for a treat at
evening visits or at dessert after dinner.
They are Just ms good made of maple sugar
as when made of granulated sugar, but do
not look quite AS well. While you are pop
ping the corn, have your sugar boiling in
porcelain kettle a pound of sugar, either
white, brown or maple, with teacup Of
sharp vinegar added to keep it from grain
ing; boil slowly till it will candy Put the
corn into a large pan, and pour the hot su-
gar in a small stream all over the corn stir
with q strong spoon quickly; have saucer
of flour at hand to rub over the hands take
ull u uhnulul u tue tOlu anu IlOulu IL inv
shape like a snowfall. The quicker they are
ballcd up the nicer they will be. Another
very good way TO save all of the corn, is to
take the kernels that did not pop out full
and grind them rather fine make candy and
stir the ground corn into it until it is quite
thick butter some plates and spread it over
evenly; when almost cold take thin, sharp
knife aud cut the mess into cakes any size
you may fancy Set in a cold place till quite
hard, then with knife remove 1t from the
plate and you have a confection superior to
nut or walnut candy and very convenient to
keep on hand. Another nice way TO prepare
corn, is to take a six quart pan of corn, a
half pound of butter, melt it over the fire,
and turn it over the corn, stirring it briskly,
till it is all evenly seasoned. 1t makes nice
treat at evening visits, and is generally more
acceptable than either pie or cake. In order
to have corn pop in good shape 1t needs to be
well dried, and kept in a cool place till need
ed to use. A hot fire is essential to the sue
cess of the work. and a continual shaking OF
the pepper 90 keep it from scorching. Rice
| corn aud the white flint corn are the best va
| reties, as they yield well, ripen early and are
| quite sweet and tender. 1t is one of the lux
uries that farmers can always have, if they
will invest little time and labor,
Nut Caady-Pick out the meats from but
ternuts, beach, or hazel nuts, and be careful
that no bits of the shells are left; take 6
| pound of sugar, a pint of molasses, aud hall
| a teacup of sharp vinegar; boil in porce
| lain kettle, stirring frequently. One can tel
| when it is boiled enough by taking tumbleI
| of cold water and turning part of a tea
spoonful of the candy into il; if it settles &c
the bottom in a solid form it is done enough
| if it parts it needs to boil longer When
cooked enough, pour the meats of the nut
| Csay a pint into the kettle stir till evenly
mixed then pour the whole into buttereC
patty tins spread over the tins, so as to b,
| about an inch thick when nearly cold Gu
into strips or cakes the size desired wheI
cold they can be slipped of the tins; keep il
| a cool, dry place until needed to use. 1t will
keep any length of time, and is a harmless
sweet for the little ones, and older people ar,
apt to fancy it toO.-N. Z. Farmer.