Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-08-17
HOMEMAKERS COLUMN.

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uorrespoadsaes o sopaos Of inlsrsss 70 shs hdiee
CoLunn, Oxlord Dsnoofas, PaYls, Mains.
NEW WAYS TO SERVE CORN.
Corn II, most properly, great favor
lie with Americans, and In no way 10 Il
90 delicious 30 az adturei; but - our
high state Of civilization taboos this best
Of all ways Of serving Il, attempts are
continually being made 70 deceive AZ by
Offering new methods that are, ~ In
other lines, ".just as good" Until tried,
the recipes given below may be consid-
cred another attempt to delude trusting
humanity, but their apology 10 that We
must have wsys-yes, and new ways-to
serve this native product to those patri-
otto souls who delight to show their APP
probation OF It, and yet want to look
pretty while doing so.
CORN IN TOMATO CASES.
Select firm tomatoes of medium size,
cut out the stem end and remove the
seeds and centre pulp. Dust inside with
-four, salt and pepper, and put . lump OF
butter In the bottoms. Have ready corn
cut from the ears previously bOiled)
and seasoned to taste, with which nearly
al the cavities. Place a piece Of butter
on top, cover with spoonful Of cream
sauce, bread crumbs and q few small
bits Of butter. Bake In moderate oven
for about three quarters Of an hour.
Serve with Bechsmel sauce. This Is a
pretty dish for q nasturtium luncheon,
for which occasion the sauce should have
added to 1t the yolks OF sufficient eggs
to make Il a bright yellow. Boiled rice
can be substituted for the corn, In which
case serve with tomato sauce made
from the parts removed.
CORN CUsTARD PIE.
One cupful OF grated corn, one-half Of
cupful of milk, salt and cayenne TO
taste, butter the size Of walnut, one
rounded tablespoonful Of corustarch,
yolks Of two eggs. Bake with an under
crust only, and when done cover with
meringue made from the whites OF two
eggs, to which add n pinch Of salt and
also one OF cream OF tartar; no sugar.
Brown delicately.
CORN boats.
Take shapely sweet potatoes OF about
the same size. Peel and cut In half
lengthwise. Scoop out the inside, leav-
ing the shells about one-qusrter Of an
inch In thickness. Rub inside and out
with soft butter, and dust lightly inside
with salt and pepper. FIJI with fresh
corn, seasoned to taste, and add some
butter: now cover with cream sauce,
upon which sprinkle bread crumbs, and
dot with bits of butter. Bake about half
an hour. Serve with or without sauce
as preferred.
White potatoes can be done the same
way, using filling OF peas, either can
ned or fresh, the latter OF course first
r, quires to be cooked. This Is dainty
and convenient way to serve these two
vegetables, and pretty for green and
white luncheon.
In a similar manner individual sweet
potato scallops can be made by prepar-
ing the potatoes as above, and then flll-
ing with the Clipped out parts (cut into
thin slices with salt, pepper, butter and
u very little sugar added. Pour about
a teaspoonful Of water into each and
bake. White potatoes can be done this
way also, emitting the sugar and substi-
Il
tutipg the milk for the water.
For yachting parties these "boats" can
be carefully cut and sail added when
ready TO serve.
CORN DUMPLIN6s.
Make nice light biscuit dough. and
form IL into small thin rounds. just large
enough TO hold u heaping teaspoonful OF
corn, seasoned To taste: add lump of
butter, snd form into round dumplings.
Corn previously cooked on the ear Is
easier TO use than fresh, unless the latter
Ia well drained, as the milk OF the corn
mskes the closing OF the dumplings Diff
ficult. Steam for about twenty minutes
and serve as a gsrnish 10 stewed chicken.
CORN BATTER PATTIEs.
Into one pint of sifted -four rub one
Tablespoonful OF butter, and add one-hsli
of teaspoonful of salt, and one heaping
teaspoonful Of baking powder. Beat an
egg light and add TO IL three-qusrters OF
cupful OF milk, and pour into the
-four, beating hard for several minutes
Have buttered pattie pans ready and
spread the bottoms and sides with the
batter, and Ill with fresh corn, seasoned
with salt and cayenne. Put piece OF
butter on top. cover with cream sauce
and fine bread crumbs, and dot with bits
Of butter. Bake about half an hour.
Pass cream sauce with the patties.
| CORN oMELErTE.
Eight ears Of corn grated, to which
add one teaspoonful OF salt, one even
tablespoonful Of sugar, two-thirds OF q
cppful Of milk and cream mixed, In part
Of which dissolve two teaspoonfuls oil
corn starch. Now add four eggs, vel
beaten, and last one heaping teaspoon
full Of baking powder. This will max,
two omelettes. IL Is difficult to roll
but can be cut into several sections
when set, and each turned separately.
CORN AND SWEET POTATO scALLoP
Leftover bits OF corn and sweet pots
toes can be made into very nice scslloT
By filing alternately into baking dish
and seasoning each layer with salt. pep
per and butter. Have the last layer Of
potatoes. Make sauce as follows
One tablespoonful Of butter, one even
tablespoonful sugar, Drowned together
into which stir one tablespoonful o.
-four; let II cook minute, and add on,
cupful OF water and one-quarter OF 8
lteaspoonful Of salt. Let II cook until
th:ckened, and pour over the corn anC
potatoes, and bake from twenty TO thirty
minutes.
In winter canned corn may be substi
tuted for the fresh in these recipes