The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-08-03

from the cob This is considered the
only way to fully enjoy the succulent
vegetable. To the very fastidious II
suggests the primeVal man, and To
somewhat obviate this I'm preston they
compromise by inventing small silver
corn forks or holders which may @be
inserted in each end of the ear of corn
and thus protect the fingers of the
eater. While some may still question
the elegance of this manner OF eating
green corn, the forks are certainly an
Improvement on the old method
The flavor of green corn when cooked
and eaten while perfectly fresh is very
delicate, and 1T is accounted as one or
our greatest summer Injuries. If corn
is not cooked as quickly as possible
after it is gathered from the stalk it
loses its sweetness and viii soon sour
If you must depend on the city mar
kets for your supply of vegetables. get
the corn as soon as 1t is received, II
possible, and if it can not be cooked
Immediately, spread it out singly IN
cool, dark place; the cellar floor -
best, If you are fortunate in possessing
one. The husks win protect the grains.
and should not be taken off until you
are ready to cook the corn
BOILED CORN.
To cook corn on the cob, remove the
husk and every bit of the silk. The
ears should not be too large and of
uniform size Cut off a piece from
either end. if you use the holders
have large kettle well filled with
five minutes from the time it begins
Very often the corn is spoiled by long
cooking: the flavor destroyed, the corn
dark colored and made hard and indi-
gestible. When the corn is done lay
cOrn-clOth on a platter; on this place
the corn, after carefully draining it.
throwing the corners of the cloth over
the corn to prevent the steam from
escaping. Serve at once. There are
also sharp, pointed little knives which
come for the purpose of scoring the
corn before eating it from the cob
Cut down through each row of grains
spread with butter and sprinkle with
salt. By scoring the grain the pulp viii
be readily pressed out by the teeth and
the hard, indigestible hull left on the
cob.
If you are not supplied with the silver
holders" small wooden skewers,
dressed with paper frills, may be used
to protect the fingers.
CORN BOILED IN HUSK
Select short, thick ears of sweet corn;
remove all husks except the inner layer;
strip these down and remove the silk
from the corn; then replace it and tie
the ends together at upper end of each
ear. Throw into a large boiler of boil
ing water and boil rapidly for ten or
twelve minutes, If corn Is young and
ears small. Take from the water, take
off the strings and serve at once with
out removing the husks, before sent to
table. Put butter, salt and pepper in a
saucepan and melt to consistency of
=
serve with the corn.
CORN GRIDDLE CAKES.
Score the grains of uncooked corn
and press out the pulp; to one quart of
corn add two cups Of milk, two we'll
beaten eggs and one cup of flour with
salt and pepper to taste; add little
sugar if the corn is not very fresh.
Bake in small cakes on a hot griddle;
these are nice for breakfast with thin,
crisp strips of bacon
STEWED CORN.
Boil a dozen ears of corn for ten min
utes or less, if corn is very tender.
Score and scrape out the pulp from the
hull. Place in a saucepan with a cup
full of bechame1 50 uce. half a cup of
cream and a good teaspoonful of but
ter; season to taste with salt pepper
and a little grated nutmeg. Simmer for
five minutes. Serve in a covered dish
CORN OMELET.
Take the pulp of cold, boiled corn,
heat with very little milk or cream,
seasoning to taste. Make a plain omelet
and when done and ready to fold put
the corn over half the top of the omelet
fold over and serve at once.
CORN AND TOMATOES
Scald and peel eight good-sized to-
matoes; chop them into rather small
pieces, put them into a saucepan with
a small onion, and one ounce of butter
and cook gently for half an hour, then
remove the onion: take the pulp Of a
dozen ears of corn and add to the to-
matoes and cook ten minutes longer
Season with salt and pepper and add
another tablespoonful OF butter and a