Evening star., 1903-08-01
Table and Kitchen.
Green Corn Should Be Eaten the Day
It is Cut.

Green Corn Should Be Eaten the Day
It is Cut.
Corn in its immature state IS one OF
our choicest fresh vegetables if it can
be cooked and eaten the day it is gath
much of its sweetness
and flavor is lost The tender. juicy part
of the grain is wholesome and nutritious,
but the tough skin should be rejected, as
it is-especially after cooking-qulte lnoi-
gestible. Il
der well-illed ears. When the grains
are broken with the hnger nan 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 mastcated'
for that reason when eaten too hastily
and without removing the = covering of
bran it is apt to cause disturbances IN
the stomach The tough little envelope
is easily disposed of by securing the
grains and scraping out. the succulent pulp:
Green corn is more thoroughly enJoSeo
and deemed more of a summer luxury
ca ten off the cob-an American custom
first rdiculed, but soon adopted py our
English cousins.
One mode of serving Is TO cut away
one row of grains and then boil for
twenty minutes; serve In folded nap
kin and eat with salt and butter. An
other is To strip off the outer leaves en-
tirely, draw down the inner husks ana
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
Scalloped Corn.
Butter pudding dish well: put in a
layer of cooked corn cut from the cob,
first scoring the grains and then scrap
ing out the pulp, put layer in the dlsh;
season with salt and pepper; cover with
buttered crumbs, or cover with pam
crumbs dotted with bits of butter. then
another layer of corn, more crumbs and
continue in this way until dish is full, with
buttered crumbs on top. Add cup or
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 seasoning of salt. pepper and
a tablespoonful Of sugar. Mix thoroughly
and then stir In lightly the beaten whites
of the eggs. Turn into a well-buttered
pudding dish and bake for an hour with
cover on, until pudding is nearly done,
then remove and, let the top brown.
Corn in Tomato Cups.
Select firm, round ripe tomatoes cut a
slice from the top and scoop out the seeds
and fill the tOma toes with cooked corn cut
from the cob and nicely seasoned with salt
and pepper Put lump of butter on top
of each one, place them on a buttered shall
low dish and bake in moderately hot
oven for forty-five minutes. Serve plain or
Green Corn Boiled.
Strip off all the husk and carefully pick
off the silk, trim off the stems and top.
Put the corn in boiling unsalted water and
allow to boil for ten minutes 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
tablespoonful of sugar to the water in
which ii 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.t When nice
brown add half a cup effsweet cream, and
salt and pepper to taste. Dofnot place on
the fire after you have' added the cream,
as it will curdle. Serve in a hot dish. a
very nice luncheon or brea kfast dish
Old-Fashioned Roasting Ears.
Take off all but the last layer of husks,
make a 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. It.can also be roasted on
gridiron over a bright fire of Goals by
watching carefully and turning when one
side is done. Do not allow it to burn, as it
will be bitter. s.
Stewed Corn and Tomatoes.
Strip of all the husks from the corn and
carefully free from all silk. Split down
each row of kernels with a sharp knife and
shave off the cob. Place the corn in a
saucepan cover with hot water and SIM
mer slowly for five minutes. To every pint
of corn add a tablespoonful of butter, sea-
son with salt and pepper 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 flour 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 care
fully with clean white cord. Place the corn
In hot oven and bake until tender, about