St. Paul daily globe., 1890-08-14
GREEN CORN.
Some of Its Many Uses Named by
Dorothy in the Country Gentle

Some of Its Many Uses Named by
Dorothy in the Country Gentle
man.
''How we'll you are looking'' was the
involuntary exclamation wrich followed
between two old friends.
"Oh, yes; l always grow fat in the
time of green corn," was the laughing
rejoinder; the matron was fair and
forty, but slight in figure and decidedly
thin by constitutional habit.
Our own sweet and succulent Indian
corn is in fact one of the most nutritious
articles of vegetable diet. 1t is also
one that lends itself most readily to the
skilful combinations of the cook. There
is no vegetable of our gardens better
worth experiment or more capable OF
forming true staple of the summer
bill of fare. To be sure it is SO good
in the simplest forms that one is in
clined to feel as If it were useless to try
to improve upon them. Let those who
think that ''roast corn" is mere mean
ingless tradition try the experiment of
putting a few ears in wire gridlrOn
and broiling carefully over hard wood
Goals. Let the corn be young and
tender, yet not so young as to lack
sweetness and flavor; let the cook have
sufficient patience to watch the ears
closely and turn them round by slow de-
grees so as to cook gently and suffi-
GENTLY without Scorching: and let the
butter served with the breakfast be
freshly churned, with all the aroma of
the sweetest grasses. Few palateS will
be so ungrateful as to demand anything
more.
In cutting from the ear for fritters or
corn pudding a simple knack Will
enable one to leave the husk OF the ker-
mel upon the cob without any loss of
the milky contents. Cut with a sharp
knife lengthWise through each row of
kernels; then press firmly with the back
of the knife from end to end, and the
soft portion will be easily pressed out.
For stewing alone or as succotash it is
more suitable to cut off the solid kernel,
and in doing this care must be exercised
to avoid cutting too deeply, and so
encumbering the milky mass with pithy
fakes of fibrous matter. 1t is better to
make a shallow cut and then go over
the ear with the back of the knife,
pressing out that portion of the soft
conteuts which remains. When steWed
alone very little water should be used,
and that as nearly as possible evapo-
rated and cupful of sweet cream or
sweet milk added at the finish. When
this has boiled up stir in generous
lump of butter, and serve quickly.
Succotash-With Lima beans to form
succotash, spoonful of flour mixed
with the butter to make very slight
thickening, and dash of cayenne pep
per will be found decided improve
ment. In the Spanish mode of cooking
beans, so much relished by travellers,
fresh red peppers are freely used.
Corn and Tomatoes-The combination
of corn and beans is more common but
not more satisfactory than that of corn
and tomatoes. Cooked in equal quantl-
ties, cutting the corn from the cob and
Slicing the ripe tomatoes, seasoning to
taste with butter, a pinch of sugar, salt
and pepper, the whole slightly thick
ened with bread or cracker crumbs,
one method.
Another is to dish the vegetables after
cooking until tender, strew the crumbs
thickly over the top, pour on few
spoonfuls of melted butter and brown
in the oven. Add half the quantity of
thin sweet cream to the well-co0ked
corn and tomatoes, pass through the
coander, and you have a delightful
vegetable soup. which may be served
with squares of toasted bread.
Corn and Okra-Okra is vegetable
of Southern fame too little known in
our Northern gardens. The tender
young pods. sliced with the corn as cut
from the ear and stewed together,
make most delectable dish. 1t will
bear high seasoning, and is nicely
served Oh thin slices of Well-buttered
toast.
Corn Fritters-Have made the repu-
tation of more than one summer cook.
Some recommend grating the corn for
this purpose, but if cut from the cob in
the exact manner described this slower
process is quite unnecessary. AS the
stage of growth influences the consis-
tency of the batter, it is difficult to give
directions which will be absolute: in
fact, Judgment" is the one quail
ity which the cook can never do with
out. But one egg, one heaping table
spoonful Of flour and pinch Of salt to
each cup of the prepared corn will be
about the right proportions. Drop by
the large spoonful in deep fat and fry
delicately.
Mullins, griddle cakes and pudding
20 he eaten with sweet sauce are all
made quite similarly. A large proper
ton of flour is often used, and little
milk added. Indeed the combinations
with milk and eggs are numberleSs.
Corn, cut from the cob: stewed.
richly seasoned and arranged with
macaroni in layers makes handsome
and highly relished dish. What en-
tirely new American dish will some
clever housekeeper invent, taking this
generous cereal as basiS?-Dorothy il
the Country Gentleman.