The Indiana State sentinel., 1885-09-02
ALLAR0UNDTHEH0USE
Julia COleman'S Discourse Upon Green
Corn,
showing the Many PaIatable Dishes TO be
Made From that Abundant Article
String Beans, Creamed
Potatoes, etc.


favor Ii any is to be kept over twenty
four hours. it i better to shave it off and
cook it; that is if there be ice to keep it on,
for when cooked it sours readily. Green
corn is also frequently picked quite too
young for profit or pleasure. 1t leaves a lit
tie watery sweetness in the mouth without
richness or flavor. 1t should at least have
attained its full size of kernel
Roasting it on the cob is the primitive
method of cooking it; and this makes a very
fine dish, provided it is well done and not
burned. The scorched portions are indigsst-
ible. 1t can be roasted by placing Improperly
husked and silked on gridiron over bed
of Goals. and turning very frequently An
other method Is to open the husks silk the
ear. replace the huSkS closely, and then bury
the ears thus protected in hot wood ashes.
In either case, do not over do it.
Green corn Is often injured by too much
cooking After it is thoroughly scalded.
further cooking only renders it harder and
more indigestible.
Boiling on the cob is the simplest way of
cooking it; and, all things considered it is
the bsst Use but little water and cover
the boiler closely. Cook from ten to fifteen
minutes for young and tender corn. while
twenty minutes ought to cook sufficiently
any sweet corn that is fit to be eaten green
Cooking in steamer requires little more
time. Serve in a covered dish, or cover close
with a towel.
Succotash. For this dish the beans should
be cooked first-until nearly done-then an
equal quantity or more of green corn be
added and cooked fifteen or twenty minutes
longer This is also improved by having
seme of the corr grated. 1t gives a richer
Juice which should fill the grains even full.
This grating, as it is called. my be
done in several ways of which real
grating is among the most Troublesome.
If the crater is used, ii is best only to score
the surface of the ear with it, and then to
press out the kernels with a blunt knife,
pressing closely and carfully enough to get
out even the chits, leaving much of the hull
on the cob. An ingenious little instrument
has been devised for this use called the
Yankee Corn Cutter 1t scores the ker-
nels down and presses out their contents at
the. same time. A similar result may be Sc
cured by the use of a knife. but this little
device saves time; and the latter item is of
TO small account since ''grated green corn"
as we still call it, is available for great va
Tiety of dishes. One OF its best uses is in
green corn pudGings, or rather cuStardS, for
they very much resemble the latter; and, in
deed, the juice of grated green corn can be
used instead OF milk | /. many ways.
Green Corn Custards.-For peach custard.
peel and shred fine one cup full of the rich
est and sweetest peaches, perfectly ripe; to
these add one cup of grated green corn in its
prime. and one cup of water Sweeten to
the taste. If the corn and the peaches are
both the best OF their KIND they will make q
very fine dish without sugar thou yh most
tast IS. would require perhaps two spoonsful.
Mix thoroughly, and place in a nappy. No
fruit pudoings should be baked in
tin. For ornament cut the red cheeks of
flnar has full 1nI lox- IL
in fanciful strips on the surface of the pud-
ding. Then bake from twenty to thirty
minutes according to the heat, but do not
brown the surface. Serve cold. Sweetened
cream may be served with it, but it is good
enough without any sauce. When the green
corn is young, it may need the addition of
one spoonful of corn starch to thicken the
custard sufficiently. When it is in its prime
:he proportions first given will he correct;
but as it becomes older a little less of the
corn will be required.
Several kinds OF fruit make delicious Gus
tards in a similar manner; tomatoes espec-
tally, the more solid sorts; apples, grated,
the richest that can be found at this season;
sweet plums peeled, pitted. and sliced fine;
sweet grapes, and the pulps of the dark
skinned grapes; using III each case
about the same proportions. The
more juicy tomatoes may he used in
proportions of one part corn to two parts
tomatoes and no water. Very soon fruits
are not acceptable. Very dark fruits like
hucklebcrries, blackberrieS. and black raSp-
berries, do not sufficiently harmonic in
color with the green corn to make a pre-
Sentable dish.
Green Corn Gems, Mullins ana Mush
Green corn makes with the various grains
many excellent dishes. One part grated
green corns with two or three parts water,
and then thickened with!wheat-meal a little
stitfer than when made without green corn,
produces tender and delicious gems. The
pulp and chits left when the milk is pressed
out, also works finely into the butter bis
cult.
Very nice mullins can be made with one
part grated corn, one part water. and two
parts oatmeal or wheat-meal; or it may be
baked in a covered spider, like the oatmeal
breakfast cake. Grddle cakes, biscuit, and
other dishes, can be readily cOntrived by the
ingenious cook; the details of actual dishes
made thus are too long for our present
limits.
Green Corn Cream and Milk. Add one
part water to grated green corn in its prime,
strain through sieve or a cloth, and you
have a fluid of the color and consistency OF
sweet cream. and which can be used rs such
in several ways. Two parts water to one
part green corn yields milk which is also
variously useful. 1t will not produce dishes
exactly like those made with cows mIlk,.
because it is not cows milk. but it can often
be very satisfactorily used IN its place by
those who can not or do not wish to Use
cows milk. The-cream. sweetened, makes
fine dressing for cut peaches and other fruit,
with the decided advantage of not curdlIng
or turning soon on standing. Indeed, it i'm
proves decidedly by standing half an hour
or 50.
Green Corn, white sauce. Place the milk
i'm a saucepan and when nearly boiling, stir
carefully until it actually boils then add
the wheat-meal, thickening to taste. and boil
five minutes. 1t makes an excellent dress
ing for potatoes, eaulifiower. and other veg
etables, where white sauce is commonly
used.
String Beans. String, wash, and cut into
half-inch pieces tender bean pods; boil
gently in very little water, and when quite
tender, fill them even full with green corn
cream, and remove from the fire immediately
without boiling the cream. Salt, If desired,
and serve warm.
Creamea potatoes. Ripe potatoes that are
to be mashed are very much improved by
the addition of green corn cream; and II
care is taken TO beat them finely and evenly
il makes an agreeable dish, better, to my
fancy, than when milk is added in the usual
fashion. The shaved or grated green corn
,,ixa1 with mashed pafatoaS and thic kaned