The Washington times., 1906-08-22
WEEKLY COOKING LESSON
A CORN DINNER
By CoRNELIA C. BEDFORD.

At this season, when fresh green corn
is al its best. a dinner in which corn ia
various forms is prominent may be a
novelty, incidentally il will prove most
savory.
Cream Of Corn Soup.
Chicken FTicassee. Corn Dumplings.
Boiled Rice. Corn in Pepper Boats.
stuffed Tomato salad
Ice Cream with Sailed Pop Corn
Coffee.
To prepare this dinner for a party OK
eight take for the first course one pint
of pulp scraped from raw ears Of corn
Score each ear with a sharp knife. then
with the back of the blade press out tho
pulp leaving the indigestble hulls ou
the cob Scald a quart of milk In
double boiler Rub together TWO scant
tabiespOonfuls OF butter and three scanJ
tablespoontuls Of flour. Drop this lump
Of paste into the hot milk and stir very
gently until Il dissOIves and thickens tho
milk Add the corn. one very thin slice
OF white OniCn. one teaspOOnful Of salt.
and one-thlrd of q teaspoonful OF white
pepper and simmer for ten minutes.
Press through a sieve and return 10 the
FIRE 10 keep hot adding more seasoning
If required. Whip a half cupful Of thick
sweet cream 70 a solid froth. and when
serving drop d spoonful In each dish oil
soup. With this serve grisini bread
stlcks-Or the small cracker sticks.
one large fowl or two smaller ones
will be needed for the fricassee. After
singeiug clean and dlsioint them; II quite
fat. discard such pieces as are detach-
able, also as much loose skin as can be
pulled of. Put the pieces Of meat IN
@E.- a..4.Lr 40
neck. legs. second joints. wings. and the
tender part of the breast pieces on top
Pour over sufficient boiling water 10
half cover. add a small teaspoonfuI of
salt. cover and simmer gently until the
meat is very tender This will take
from two TO four hours. according 10
the age and tenderness OF the fowl, this
cooking may be done a half day or SO
iu advance if more convenient When
the meat parts readily from the bones
set aside long enough for the fat to rise.
then skim IL OF, else the gravy may be
too greasy. Have ready a -four and
water paste, allowing one tablespoonful
OF fJuT for each half pint OF liquid The
clear broth may be used alone or an
equal quantity OF milk may be mixed
with IL. When the broth boils pour in
quickly the -four paste, and sur until lne
gravy IS smoothly thickened. Have
A
together a pint of -four, a half teaspoon
ful OF salt and Two scant teaspOOnIuls
OF baking powder. into this rub two
seant tablespoo0fuls of butter and mix
10 a rather stim paste with sweet milk.
From some green corn which has been
previously boiled for five minutes cut off
sufficient 10 make a cupful Roll the
dough out quite thin and CIT i'm four
inch rounds. on each place a spoonful
of the corn, a seasoning of salt and
pepper, and bit of butter the size OF
a bean Draw the dough up round this
filling, pinch well together, and lay,
smooth side uppermOst, on a creased
plate. Steam for about twenty min
utea. or. after arranginE the meat I'm
the hot gravy. the dumplingS may be
laid or top. tho kettle tightly covered
and the conterfs simmered steadily for
twenty minutes Serve these dumplings
as q garnish round the edge or the meat
platter. dropping pinch OF chopped
parsley on top OF each
For the rice have ready large Kettle
of boiling salted water. Wash thor
oughly one pint OF rice. rubbing II that
all the fine dust may be removed. Drain
and drop IL into the Kettle, cover that
IL may be brought quickly 10 boil. then
keep al a gallOping boil until the grains
feel tender when rubbed between thumb
and fingers Drain and stand over hot
water or IN the open oven Tor a few
will be light and fluffy with every grain
Allow one round large sweet red pep
per for each guest. Cut out the stem
end and carefully remove all seeds and
white veins Make one Cupful and
quarter of white sauce season highly
with salt and pepper and stir into II one
Cupful and a half OF corn pulp sCraped
from the raw ears and season highly
with salt and pepper. Fin the pepper
boats with this mixture Mix together
a scant cupful of fine. dry bread crumbs
and two tablespOonfuls of melted but
ter, spread over the top of each flled
pepper Bake In moderate oven for
Ihree-Quarters of an hour This dish
may be served plain or with a tomato
sauce.