Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-08-03
Table and Kitchen.
A Number of Attractive ways Of sery-
ing Green Corn.

The American Indian corn Is rapidly be-
coming worldwide in its use as a farina-
ceous product, but only the mature and
dried seed is generally used, which is
rather harsh and Of a peculiar. flavor, which
requires the taste to be trained to like 1t.
unless one has been accustomed to eat 1t
from childhood Our visitors from abroad
are generally astonished and oftentimes
amused when they are first introduced to
the strictly American custom Of eating the
green corn, especially when they eat it au
naturel, from the cob. This Is considered
the only way to fully enjoy the succulent
vegetable. To the very fastidious it sug-
gests the primeval man, and to somewhat
obviate this impression 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 of our
greatest summer 1uXuries. If corn Is not
cooked as quickly as possible after it is
gathered from the stock 1t loses it's sweet
ness and will soon sour. II you must de-
pend on the city markets for your supply
i
| received, If possible, and If it cannot be
cooked Immediately spread 1t out singly in
cool, dark place; the cellar floor Is best
If you are fortunate In possessing one
The husks will 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 a large kettle well filled
with boiling water; put in the corn and
boil five minutes from the time 1t begins
Very often the corn Is spoiled by long coolc-
ing; the flavor destroyed, the corn dark
colored and made hard and indigestible
When the corn is done lay corn cloth on
a platter; on this place the corn, after care
fully draining it. and throw 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 will be readily pressed
out by the teeth and the hard, indigestibe
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 1t and tie the ends
together at upper end of each ear. Throw
into a large boiler of boiling water and
boil rapidly for ten or twelve minutes, II
corn is young and ears small Take from
the water. take off the strings and serve at
once without removing the husks before
sent to table. Put butter, salt and pepper
in saucepan and melt to consistency OF
cream; pour this into gravy boat and
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 well-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 hot griddle;
these are nice for breakfast with thin,
crisp strips of bacon.
stewed Corn.
Boil a dozen ears of COIN for ten minutes
or less, If corn is very tender. Score and
scrape out the pulp from the hull. Place
in saucepan with cupfui of bechamel
sauce, half a cup of cream and a good tea
spoonful of butter; season to taste with
salt, pepper and little grated nutmeg.
Simmer for five minutes. Serve In COW
cred dish.
Corn OmeIet.
Take the pulp of cold, boiled corn, heat
with a 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 tomatoes;
chop them into rather small pieces, put
them into 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 tomatoes and cook ten minutes
longer Season with salt and pepper and
add another tablespoonful of butter and
few tablespoonfuls of good cream. Stir
over the fire few minutes longer, then
serve.
Green Corn Pudding.
Take a dozen ears Of young sweet corn;
score the grains and dress out the pulp,
add six level teaspoonfuls of flour and mix
free from Jumps; then add one quart of
sweet milk, one ounce of butter, four eggs,
well beaten, and pepper and salt to taste.
Butter baking dish, pour In the mixture
and bake in moderately hot oven until the
pudding Is set. This may be served as
vegetable or may be eaten as a dessert
with cream and sugar.
Corn Vinegar.
Many prefer this to cider vinegar, and 1t
is good substitute for white wine vine
gar. Take a gallon Of soft water, fresh
rain water If you can get It; add pint of
light brown sugar. or If you want the vim
egar darker colored, use molasses, and q
pint OF corn cut from the cob Put all into
a crock, cover with a cloth, set in the sun
each day for three weeks. BY this time
you will have good vinegar.
Menus for Every Day.
SUNDAY.
BREAKFAST.
Iced Melon,
Nodded Cereal Whipped Cream,
Egg Plant Fritters
Sliced Tomatoes,
Souffie Bread, Coffee.
DINNER