Oxford Democrat., 1896-09-15

CORN AND BEANS.
BAKED CoRN.--Remove all but the
inner husks, turn these down and re-
move the silk, replace the husks, tie the
end and lay the corn In q hot oven.
Bake about fifteen minutes or until there
is no uncooked taste.
Prepare In the same way and lay them
on wire broiler over hot Goals. A
slight scorching will do the corn no
harm, but rather improves the flavor,
making 1t nearly as good as when roast
ed before an open camp fire, or In the
hot ashes OF wood fire on the hearth.
CORN AND ToMAToEs.--Cook half
cup of thinly sliced onion in two table
spoonfuls butter for five minutes with
out coloring, then put In one pint OF
sliced fresh tomatoes and stew until the
| tomatoes are soft. Season with half
teaspoonful salt, OF saltspoonful paprika
and one teaspoonful sugar. Cut oil one
pint OF sweet corn from the cob, season
II with one level tablespoonful sugar and
half ieaspoonful 81 IL and m II
with the tomatoes, then add two well
beaten eggs, turn into buttered dish
and bake about fifteen minutes.
GREEN CORN CAKES OR Mock OYs-
IERs.-These are so delicious when
| lightly made, and so unlike the genuine
| article when carelessly put together,
that am reminded TO give quite explicit
directions, more perhaps as Ia what not
To do, for there is really very little of
the what To do"
In the first place. do not make them OF
The cold boiled corn left from yesterday.
Use that in some other way. The corn
must be- uncooked.
Second, do not add milk unless YOU
care more for quantity than quality.
rhe natural uncooled Juice from the
corn Is all the liquid necessary. and
needs only little -four TO help In thick
ening. Some recipes call for cup OF
milk, and so much -four has TO be- used
70 thieken this milk, that the cooked
mixture i more like common griddl,
cake, the sweet flavor of the corn being
almost destroyed.
Third, do not try To have every kerne
distinct, or bc so economical with IN,
corn that part Of the cob is cut oil with
the kernels.
This Is the way 10 do IL. Cut through
each row of kernels OF the uncookeC
corn with the point of very sharI
knife. IL the kernels are quite large, u
may be well also To shave OF thin bit
taking two rows at once, but remembel
Il must be but shaving, merely 10 hell
in letting out the pulp. Then with th'
side of the knife press out all the milk
lpulp, leaving "a much OF the hull "a
possible on the cob.
| have used a coarse CRATER. but founC
il grated cob ~ well as corn. and knit,
had To be used afterwards, or else mucl
of the milk Was wasted.
4 little mschine which had row o
tetih-like points for breaking the grain
and broad blade for scrsping out tn
pulp was sent me for trial. II did Il,
sork quite well, and II large quantit,
we're 10 bee made IL would doubtless be
time-saving article. Probably at frs
sight and trial Ii would take the eve O
most hOusekeepers. But IL took time q
screw IL 20 the table, and time Ia get tn
knSck OF u,iug IL, and time to wipe "a
the corn pulp that spattered far an,
q r unless the machine we're very care
fully used. and considerable labor IL ,hN
, il became dry, and later more time {
wash and dry the machine. Now whe
, am IL haste use the one little pointc
knife, and find Ii quite as satisfactory.
. These are the proportions. To on
pint of corn pulp, add two well beate
-ggs, yolks and whites separately, hal
teaspoonfui of salt, half "A saltspoonfu
of pepper, and two tablespoonfuls q
lour, or just enough 10 keep the cor
/, and egg together. Less flour NAV
used when the corn Is old and the juic
is thick. They may be fried in butter o
: salt pork fat; use rather more fat tina
| for frying common griddle cakes. Dro
from tablespoon on the hot fat an
, turn when nicely Drowned.
r Vary them occasionally by usin
, double the amount OF seasoning an
fry them in small oval shape; they wi
then have q flavor quite like oysters.
They are sometimes made slight
thicker and dropped into quantity q
hot fat and called corn fritters, but th
first method is more hygienic.
\ fair proportion for these would bt
add 10 the recipe for corn oysters, on
cup of milk, one cup OF flour and on
tesspOouful Of baking powder. Tn
amount OF milk needed will vary wit
the moisture OF the corn. Fry spoon
ful and If il be too stiff, add more mill
and II il will not hold together in III
hot fat, add more Hour. These hay
much less Of the corn flavor than IN
corn oysters, and ! do not recommen
them especially.
SUELIEp BEANs.-Put the bean,
which should be- free from all bits G
pod aud washed in cold water, on 10 COO
in boiling water. When using the crar
berry or other dark beans turn of Oh
water after ten minutes and add fires
boiling water. For some people il ma
be necessary To add half teaspoonful @
less OF bicarbonate of soda 10 the fir.
water TO neutralize the acid IN the bear
Do not add salt until the beans are neal
/ ly done. Let the water boil down [
just enough 10 moisten them, as the bean
will seem much richer than when a quar-
tity Is used and most of il drained of
And unless the beans are cooked sol
enough 10 slightly thicken this littl
amount of liquid they will be rather ID
.ipid. Add little cream or butter, sal
and a half teaspOonful of sugar.
SUCCoTAsH.-Manv recipes for sue
cotash direct that the raw corn and bean
be cooked together. but this seems III
wise, for the beans require 10 be cooke
much longer than the corn. But whe
uried sweet corn and dried beans ar
used for winter succotssh they may b
>tewed together after being soaked an
parboiled separately.
The small Lima beans, or variet
known in New England AS the Slew
beans, more delicate than the Lima, AT
the best for succotash The Goddard.
kidney shaped bean, very rich and dar
colored, the white case knife and tn
we'll known cranberry bean may also b
used.
Ii is not well TO put salt in the waite
at first, as the beans should be serve
with only little liquid, and as the waite
boils away il leaves them usually too salt
Cook the beans in boiling water fifteel
minutes, then add n pinch Of soda ant
drain 10 Il colander. Put them on sgai
in fresh boiling water with the scrape,
corncobs, and cook until the beans AT
nearly tender, then remove the cobs, IL
the water boil nearly away, and add tn
scraped corn and cook from five To III
: teen minutes according 10 the size Of tn
; corn. Add sufficient milk or cream (,
! mOisten, aud sugar, salt, pepper an,
: butter 10 taste. Use equal parts or twic,
as much corn as beans.