Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-07-27
GREEN CORN.

1ritious but the tough skin should be
rejected, as it is-especially after cook
ing-qufte indigestible.
Select green corn that has young,
tender, well-filled ears. When the
grains are broken with the finger nail
the juice should start readily.
The grain of the green corn, or roast
ing ear, is small and too easily swal-
lowed and seldom sufficiently masti-
Gated; for that reason, when eaten too
hastily and without removing the COW
eTing of bran, it is apt to cause dis.
turbances in the stomach. The tough
little envelope is easily disposed of by
securing the grains and scraping out
the succulent pulp.
ireen corn is more thoroughly en-
jnyod and deemed more OF summer
lux ~ eaten off the cob-an American
cust", 'irst ridiculed, but so01 adopt
ed by cUr English cousins.
One mode of serving is to cut away
one row o. grains and then boil for
twenty minutes: serve in a folded
napkin and eat with salt and butter.
Another is to strip off the outer leaves
entirely, draw down the inner husks
and remove the silk; then replace the
inner layer Of husks and boil until the
juice will no longer ooze when the
grain. is pierced Do not salt the water
in which the corn is boiled, as this will
make the bran tough and shrivel the
grain.
ScaIIoped Corn.
Butter a pudding dish WELL put in a
layer of cooked corn cut from the cob,
first securing the grains and then
n n
the dish; season with salt and pepper:
cover with buttered crumbs, or cover
with plain crumbs, dotted with bits of
butter, then another layer Of corn,
more crumbs and continue in the way
until dish is full, with buttered crumbs
on top Add cup of sweet cream;
and bake for half an hour.
Corn Pudding.
Score ten ears and scrape out the
pulp. Add the beaten yolks Of five
eggs, one quart of sweet milk, four
ounces of butter, melted, and season.
ing of salt, pepper and tablespoonful
of sugar. Mix thoroughly and then
stir in lightly the beaten whites of the
eggs. Turn into a well-buttered pud-
ding dish and bake for an hour with
cover or. until pudding is nearly done,
then remove and let the top brown.
Corn in Tomato Cups.
Select firm round ripe tomatoes, cut
n slice from the top and scoop out the
seeds and fill the tomates with cooked
corn cut from the cob and nicely sea-
soned with salt and pepper Put
lump of butter on top of each one,
- place them on buttered shallow dish
and bake in a moderately hot oven for
forty-five minutes. Serve plain or with
a cream sauce.
Green Corn Boiled.
Strip off all the husk and carefully
pick off the silk, trim off the stem ard
top. Put the corn in boiling unsalteG
water and allow to boil for ten min
utes if young and tender, fifteen if old.
Drain free from all water and serve on
a folded napkin; sprinkle the corn with
salt and fold the ends of the napkin
over to keep hot. If the corn has been
standing over a day add a tablespoon
full of sugar to the water in which it IS
boiled, but do not add salt.
Fried Corn.
Carefully cut the corn from six ears
OF sweet corn, being careful not to
take any of the cob with it and have
the grains separate. Fry in just
enough butter to keep it from sticking
to the pan, being careful to stir very
often When a nice brown add half
cup of sweet cream and salt and pep
per to taste. Do not place on the fire
after you have added the cream, as it
will curdle. Serve in a hot dish. y
very nice lunchen or breakfast dish.
Old Fashioned Roasting Ears.
Take off all but the last layer of
huSks, make Il place clean in front OF
a wood fire in the ashes, lay the corn
down and turn when the lower side Is
done; serve with salt and butter. 1t
can also be roasted on gridiron over
Il bright fire of Goals by watching care
fully and turning when one side rs
done. Do not allow it to burn, as 1t
VIII be bitter.
Stewed Corn and Tomatoes.
Strip off all the husks from the corn
and carefully free from silk. Spht
down each row of kernels with sharp
knife and shave off the cob. Place the
corn in q saucepan, cover with hot wa
ter and simmer slowly for five minutes
To every pint of corn add a tablespoon
full of butter, season with SAT- anu pep
per to taste, then add one cup of peeled
and chopped tomatoes. Bring to the
boiling point and cook twenty minutes
and serve in covered dish. Roll the
butter in -four before adding if there is
too much liquid.
Baked Corn.
Use only fresh tender ears OF green
corn of equal size. Remove all SILK,
but not the husk. Tie the husks
around the ears carefully with clean
white cord. Place the corn in hot oven
and bake until tender, about twenty
minutes. Serve on a napkin removing
the husks before serving.
Green Corn Cakes.
Add to one pint of corn pulp two well
beaten eggs, stir in one Tablespoonful of
flour and one of cornstarch, season with
salt and pepper and beat thoroughly
Rake light brown on hot griddie.
These cakes can be made of canned
corn finely chopped by adding two
tablespoonfuls of milk. canned corn