Evening star., 1903-08-29
IN GREEN CORN TIME
USEFUL RECEIPTS FOR COOKING
A FAvORITE VEGETABLE.
How to Make Delicacies as Fritters,
Omelettes, Drowned Corn
and Succotash.

Written for The Evening Star.
In selecting corn that with short. thick
ears green. tender husks and dark silk will
be found the best.
To test the condition of the ears bend
back the husks and press kernel with
something sharp-the farmer uses his
thumb nail. If the milk flows freely the
corn is in good condition. Corn. like peas.
loses its sweetness after being broken from
the stalk, and should not be picked any
longer than possible before eating.
Boiled Corn-Remove the outer husks.
bend back the fine inner ones. strip of
every bit of silk and bring the inner husks
back over the ear. Bind with a husk put
in kettle. spread the outer husks over the
top. pour cold water to the cover and bring
to boil as quickly as possible. Cook only
five six minutes after coming to the boil
ing point. overlooking toughens. Strip
off the husks, wrap in seryiette and serve
piping hot If the family is large cook the
corn in relays.
Steamed Corn.-Many good cooks contend
that corn is better steamed than boiled. In
this case prepare the corn if for boiling.
After it is in the kettle pour a little hot
water over it, cover the kettle tightly and
stand where it will steam. not boil. for
thirty minutes 1t is a common error to
cook corn too long or to put salt in the
water in which it is boiled. Corn is always
at it's best salted and buttered and eaten
off the ear.
Besides boiling and roasting-and the lat
ter can only be done in perfection in the
field-there are many delicious ways of pre-
pairing 1t which are comparatively little
known
Drowned Corn.-This is one CT the most
delicious and wholesome ways of cooking
corn, but one comparatively unknown out
side of California, where it originated.
There it is a stock sanitarium dainty, per-
mitted even to patients whose digestion Is
much impaired. Cut the raw corn from the
cob by scoring each row and pressing out
the pulp with the back of knife, leaving
the hulls on the cob, but getting all the
milk Have a sheet-iron frying pan piping
hot and sprinkle little salt on the bottom.
AS soon it browns put the corn from two
ears in the pan. pressing the kernels with
spoon so as to extract the milk In a mo-
ment it will begin to brown in it's own juice.
Keep stirring and when well Drowned add
a tablespoon of water at time and press
again until 1t begins to stick Add another
spoonful of water, and SO until four or
five have been added. This gives rich yet
delicate gravy. Serve very hot.
Broled Sweet Corn.-Take sweet tender
corn, cook In boiling water three minutes
or steam fifteen minutes, then lay on
well-greased broiler and toast them, as they
need it. until they are brown.
Corn Frftters.-Corn frtters are a favorite
garniSh for fried chicken or Belgian hare
To cupful of fresh, sweet corn cut from
| the ear allow half cup of cracker crumbs
mixed with a half cup of milk. Add two
beaten eggs and season with salt and pep
per. Have a very hot iron spider or pam
cake griddle ready well creased with but
| ter or olive oil. and drop in the batter a
spoonful at a time. When the fritters are
brown one side turn the other so that it
may also become cooked through. Four
minutes will make them golden brown.
Green Corn Omelette.-Score the rows
plump of corn. Mix with five we'll
salt and pepper to season. Have sheet
| in the mixture and shake and tilt the pan
| until it is evenly cooked. Roll and serve
on hot platter.
| Corn Soup.-Cut enough corn from the
| cob to make one pint of the milky part of
| the kernels without the hulls. Add pint
| cook for ten minutes Meanwhile have
/ point and seasoned with teaspoonful of
| en- with a tablespoonful of flour, mixed
| with tablespoonful of butter. Simmer
| gently for fifteen minutes, press through
| puree sieve, add a little butter and serve
/ in a hot tureen with crotons.