Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1880-08-09
Gaaiss' Golauttl.
GREEN CORN AND HOW TO
COOK 1T.

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 strip
ped of its covering. Select full ears,
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 until tender, about twenty minutes;
then drain the ears and serve them in
covered dish or folded in napkin.
Before eating, each ear should be but
tered 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
heated before they are placed on the
table.
Mock Oysters. enough young
green corn to fill pint measure, add to
it two tablespoonful of butter, the yolks
of four eggs beaten smooth, and enough
of -four to make stiff batter; season
the batter with salt and pepper, and
drop it by the tablespoonful into smok-
ing hot fat; as soon as the mock oysters
thus formed are light brown take them
out of the fat with a skinner and lay
them on brown paper for moment to
free them from grease; serve them on
napkin.
SuccotaSh.-Cut the grain from ten
full-grown tender ears of corn, mix them
with one quart of shelled lima beans,
boil them until tender in plenty of we'll
sailed boiling water, and then drain
them in colander; meantime beat two
eggs smooth, put them into saucepan
with the succotash and two tablespoon
fuls of butter, season it to taste with
salt and pepper, and heat it thoroughly:
serve it in covered dish. A cup of
sweet cream is sometimes used instead
of the eggs and butter; or small piece
of salt pork or bacon is boiled in the
succotash.
Dried Sa0eet COrn.-Boil the corn as
directed in the receipt for hot corn; as
soon as it can be. handled take off the
husks and cut the grains from the cobs
with 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 a
dry place. When wanted for use soak
1T over night in water, and then boil 1t
for five minutes in water or milk; sea-
son it with salt and pepper, and add a
little butter, and serve it hot.
Conn and Ckicken.-Several deli
cious dishes can be made by combining
corn with other ingredients in the form
of stews or ragOuts. An exceedingly
nice dish of corn and chicken NAV be
made as follows: Prepare chicken as
for fricassee by carefully removing the
feathers and entrails and cutting it in
joiHsss fry it light brown in little
butter, add a quart of milk and The
I grains cut from a dozen ears of corn
season the stew with salt and pepper
and cook it slowly for half an hour
serve 1T hot with small pieces of toas
or bread fried in hot fat.
Green Corn Ragout-Cut pound o
fresh pork in pieces an inch square, fir,
1T brown in the bottom of a saucepan
add to it six large ripe tomatoes peele
and sliced, and the grains cut from ST:
ears of corn, cover these Ingredients Win
boiling water, season the ragout Aighl
with salt. pepper and sweet red pepper
and cook it slowly for haitian hour
serve it hot with toast Or fried bread.
, Ham or bacon cut in balf-inch die
: and fried may be. substituted for Il
pork in the. above dish. In fact col
cooked in, combination with any me;
and highly, seasoned makes a palatab
dish.
There is hardly an American farm
homestead where this delicious vegetab
is not abundant, and 1t can be made
enjoyable dish as it is wholesom
abundant and cheap. We advise o
farmers wives not to confne themselv
to boiled corn, but to try these coml
nations for the purpose of varying the
list Of summer dishes Christi
UaSon.