The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-07-29

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 tomatoes with cooked
corn cut from the cob and nicely sea-
soned with salt and pepper. Put a
lump of butter on top Of each one,
place them on a buttered shallow dish
and bake in a moderately hot oven for
45 minutes. Serve plain or with q
GREEN CORN BOILED.
Strip off all the husk and carefully
pick off the silk, trim off the stem and
top. Put the corn in boiling unsalteG
water and allow to boil for ten min
utes if young and tender, 10 If old
Drain free from all water and serve
on q 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 day, add n
tablespoonful of sugar to the water in
which it is boiled, but co not add salt.
FRIED CORN.
Carefully cut the cCrn from six ears
of sweet corn, being careful not to have
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 a cup of
sweet cream and salt and pepper to
taste. Do not place on the fire after
you have added the cream, as it will
curdle. Serve in a hot dish. A very
nice luncheon or breakfast dish.
OLD-FASHIONED ROASTING EARS.
Take off all but the last layer or
husks, make place clean in front or
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 a gridiron over
bright fire OF Goals L. watching care
fully and turning Wien one side Is
done. Do not allow it to burn. as it
will be bitter
STEWED CORN AND TOMATOES.
Strip off 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 simmer slowly for five min
utes. To every pint of corn add a
tablespoonful of butter, season With
salt and pepper to taste then add one
cup of peeled and chopped tomatoes.
Bring to the boiling point and cook 20
minutes and serve in covered dish Roll
the butter in flour before adding Il
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.
until tender, about twenty minutes.
Serve on napkin, removing the husks
before serving.
GREEN CORN CAKES.
Add to one pint of corn pulp two Wen
beaten eggs stir in one tablespoonful of
flour and one of cornstarch, season with
salt and pepper and beat thoroughly.
Bake a light brown on a hot griddle.
These cakes can be made of canned
corn finely chopped by adding two
ta blespoonfuls of milk canned corn be
ing less moist than the green.
CORN BALLS.
Take one cup of corn that has been
cut through the kernels and then
scraped from the cob. add to this two
beaten eggs, half a cup of milk. quarter
of cup of flour. half teaspoonful OF
baking powder. salt to taste. Butter
small cups and fill three-quarters full
of the mixture; steam thirty minutes
/ Serve with roast beef or fried ham,
CORN PORRLDGE.
! Take young tender green corn and cut
from the cob. To each two ana halt
1 cups of corn add one quart of sweet
milk Put the milk and corn into a
double boiler and cook until perfectly
tender, then add bits of butter dredgeo
| in -four and cook five minutes longer