Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-17
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small bits of butter Bake in a hot oven
until they are a rich brown color. Serve
while hot in same dish.
GREEN CORN FRITTERS-Select, husk
and silk the corn in the usual way. Rasp
on the kernels with a coarse cheese CRATER
or regular corn rasp." Put the pulp
IN a mixing bowl, with one-half its guam
tity of sweet milk. a little salt and sugar
Add enough -four and the proper amount
of baking powder to make 1t the consist
ency OF thick pancake batter. Beat I'm a
few raw eggs, one at a time. Fry In shall
low grease. Sprinkle with powdered su-
gar and serve on a folded napkin with a
pot OF maple syrup separate.
CORN OYSTERS.-Rasp off the kernels;
put the pulp in a mixing bowl beat in a
Few raw eggs, salt; mix in equal parts OF
Hour and line cracker crumbs add a little
baking POWDER TO make 1t the cons stency
OF thick fritter batter. Fry in shallow
grease, about the size of a half dollar
Serve as an entree.
STEAMED ON THE EAR-Gather the
corn when in the milky state remove the
outside husks only, then pull back the re-
naming ones and carefully pick out all
the silk; trim off the small ends; replace
the huskS to completely cover the ear
Wind small cord around them to hold
the husks in place. Steam for twenty-five
minutes over a kettle of boiling salt and
water; remove the husks Serve immedl-
ately, covered in folded napkin; butter
salt and pepper separate.
GREEN CORN CHOWDER (New Eng
land style).-Rasp off the kernels of sew
eral ears of freshly gathered green corn
Cut piece of salt pork in small dice, put
them into saucepan with a like amount
OF minced onions; braise for a quarter of
an hour over slow fire. Cover with
strong white stock simmer thirty m nutes
and remove from the fire. Peal and cut a
number OF new potatoes in thin slices.
Rinse them in cold water, drain, and shake
in pan of flour until they are complete Y
covered. Place a layer of the potatoes on
the bottom of French casserole "a stone
butter jar Will do in the absence of a cas-
sero!e). then a layer of the corn pulp and
ladleful Of the minced and cooked onions
and salt pork. Season and sprinkle each
layer with fine cracker meal and chopped
young parsley. Continue in this manner
until all the ingredients are used up. Add
enough white broth to cover the chowder
Put on the lid and bake In a slow oven
for two hours. Serve in the same dish If
possible, with cheese crackers separate.
ROASTED ON THE EAR.-prepare the
ears the same as for steaming. Dig hole
in a bed Of hot wood ashes, put in the corn
and roast for thirty forty minutes. Re
move, shake off the ashes, pull away the
husks. Serve in the usual way. This is
enjoyed at camping parties and clambakeS.
Seasonable Suggestions.
ROASTED OYSTERS.-One pint of oys-
tiers. one pint of milk, one tablespoonful OF
butter, tablespoonful of -four and
toasted bread. Salt and pepper melt the
butter, stir in the -four. When smooth add
the milk, season to taste, and let it come
to boil. Bake the oysters in their own
liquor until the edges curl cut the toast
in pieces about one inch wide and two long
Put one or two oysters on each piece and
pour the milk gravy over all on the plat
ter
POTATO NESTS-Select several medium
large, round potatoes, wash and scrub the
potatoes clean. Lay on q pan, bake in the
oven. When well done cut piece from
the top and remove the inside. being care
full not to break the shell. Pass the in
side portion through a potato masher; sea-
son 1t with salt, white pepper and butter.
Add some hot cream and enough egg yolks
to bind the mass. Slide a small plain or
namenting tube the size of a straw into the
sack, put in the mixture, and proceed to
line the shells to resemble birds nest.
Bake for five minutes In a hot oven. FIJI
with small meat entrees. Garnish with
sprigs Of fried parsley and serve.
GREEN PEAS IN CREAM.-Simmer
boiled green peas for ten minutes in sweet
cream, season with butter, salt and little
white pepper. Serve in deep vegetable
dish II they are off in favor little sugar
will improve them.
PEACH DUMPLINGS-Onep pint Of -four,
one-half teaspoonful Of salt, one teaspoon
of baking powder: sift together and add
two tablespoonfuls of lard. well rubbed into
-four; mix with cold cream stin enough to
roll one-fourth inch thick, and cut into
four-inch squares. Peel and stone some
peaches. cut in quarters and place on
squares, sprinkle with sugar, fold over, put
in pan and half fill pan with water. Bake
in hot oven and serve with whipped cream.
Pickles.
CUCUMBER.-Make a brine strong
enough to hold up an egg. When
boiling hot pour over 600 pickles and four
green peppers The pickles must be COW
cred with the brine. Let them stand for
twenty-four hours. Drain and thoroughly
dry each one, then cover with boiling vine
gar, and stand for twenty-four hours.
Drain. heat fresh vinegar and add the fol-
lowing ingredients to It: One ounce OF
whole cloves one ounce of cinnamon sticks,
one ounce Of whole allspice. two quarts OF
brown sugar, half pint of whole mustard
seed and four tablespoons of whole celery
seed. While this mixture is boiling hot
pour 1t over the cucumbers. Place in
stone crock. or glass jars. Remove the cores
and nearly all the seeds from the peppers.
GREEN TOMATO.-Half a peck of green
tomatoes, dozen onions, half a dozen red
peppers, halI a dozen green peppers, half
a pound of white mustard seed and two
ounces of celery seed. Slice the tomatoes
in stone jar and sprinkle salt between
each layer. Cover with boiling water and
let them stand over night. In the morning
drain thoroughly and scald in liquid made
half of vinegar and half of water. Drain
again, place in a stone Jar alternate layers
of the tomatoes and the mixture of the
mustard and celery seed. the sliced onions
and the peppers, from which the seeds and
cores are removed. Cover with vinegar.
FRENCH PICKLES.-Three quarts OF
sliced green tomatoes. one quart of sliced
white onions, and three quarts of peeled
and sliced cucumbers Place all in stone
Jar and sprinkle with one cup Of salt. Let
them stand twenty-four hours, then drain
off the water and add half an ounce of cell
cry seed and a quarter of an ounce OF
cloves or mace, one teacup of white mus
tard seed and half cup of black pepper.
Blend one tablespoon of tumeric with lit
tie water and two tablespoons of ground
mustard. Add to the pickles and cover
with one gallon of the best cider vinegar.
Dried Fruits.
PLUMS.-Pit and put in Jars layer or
fruit alternately with layer OF sugar in
the proportion of one-half pound sugar to
one pound of fruit. Let stand over night.
Then put the Jar over the fire and boil ten
minutes. Swimming carefully. Remove the
fruit from the syrup and spread thinly over