Evening star., 1907-08-24
IIOUSE=
6OLD
lINTS


| pirate flower or plant to be adopted as our
| national emblem has at last narrowed down
TO two factions. those advocating the su-
preme htness of that purely American prod
uct the golden maize, Indian corn, and
those who as stoutly cry the merits OF COL
umplne The latter. while all right I'm no.
menclature' suggesting Columbia Is too
universally known as "Folly's flower" en-
blem Of the mistress of Harlequin in pan
tomime, to be tolerated by those who stand
for the dignity of our nation Its other
meaning, dove" does not fit In well.
either. with our stately national bird. the
eagle. In a telling plea for the corn as our
national flower as given out by Mrs George
Cabot Lodge of New York, the following
points were enumerated:
1. Indigenous to America
gulf.
3. Saved the lives of the first settlers
4. Strongly associated with the Indian.
5. Lends itself to artistic treatment
richer in esthetic suggestions than any other
that serves as national emblem. John
Fiske
g. The greatest "of American crops the
typical American crop: harvested from over
S8O00O00 acres 1877 500 square miles,
John II. Machray
J Z. Life-sustaining; benefcent
Last but greatest of all by adopting It
great gift to land. The Indian called 1t
| the gift of the Great Spirit"
Rutherford B. Hayes said Corn Is the
destined emblem of America"
When our National Capitol was built six
pillars had Indian corn capitals given them
| This American feature. II is said, was sug-
gested by Thomas jefferson.
| In New England, where tradition Is re-
spected. a few kernels of popcorn are al
ways placed at the side of each plate at the
banquet given annually by the New Eng
| land Society on Forefathers' day.
While foreigners affect a certain contempt
for American dishes as a rule, they all take
| to corn, especially flute corn" as an Eng
| ishman. newly arrived, designated boiled
| corn on the ear-.the kind" he explained to
| the waiter at hotel when ordering his
| luncheon, that one eats like playing the
| flute
Boiled Corn on the Ear in Perfection.
Select Evergreen corn, white snow.
plump bodied, with tender green husks,
| slender stalk and dark brown silk. Strip
| down the husks and test its freshness by
pressing the thumb nail in one two of
the kernels II the milk flows freely the
corn is in the pink of condition. Strip of
| the outer husks, leaving the tender inside
| ones on. but turning them back. Remove
| every thread of silk. rubbing 1t off with the
| hands. Now turn the inner husks back, tie
| with an outside husk and place in a kettle.
| Cover the corn over with layer OF the
| outside husks, then pour on cold water to
| the depth of the corn, put on the kettle lid
and set over a quick fire. Watch carefully
and after the water has boiled just five
minutes from the time 1t reaches the boil
| ing point II is done. Serve at once. leav-
| ing the inside husks on, or not as pre-
| ferred. The ears should be folded in
seryiette when sent to the table Boiling
water may be used in place Of the cold and
| the corn boiled exactly eight minutes from
| the time the boiling point Is reached. but
| 1t will not be quite so delicious as with
q NJ
ty with many cooks is that they overlook
corn. and corn cooked too long toughens
Corn Boiled in Milk.
Another nice way to cook tender corn is
in milk In this case husk the corn and
drop into the boiling milk. Cook just hve
| minutes from the time 1t begins to boil.
Keep covered closely while cooking and
serve as soon as done. Where there is q
| large family to be provided with corn. it 10
wiser to cook the corn In relays.
Indian Corn Pudding.
This is one of the gastronomic delights OF
midsummer. Select firm. fresh cars OF
corn medium size, and with a keen-bladed
knife score each row of kernels. then
scrape out the pulp, leaving tine hulls on
| the cob. To the pulp taken from dozen
ears allow pint and half rich milk. four
beaten eggs. teaspoonful salt, half tea
spoonful pepper. and il the corn lacks
sugar Bake in a well-buttered deep
earthen dish for two hours. in a slow.
steady oven.
Corn Fritters.
Cut the kernels from four good-sized ears
young corn. Add two beaten eggs. half
teaspoonful salt. sa!tspoonful pepper,
cup of flour pressed down and heaped a
little. and a cup cold milk. Have ready a
hot frying pan well CREASED and drop in the
batter by spoonfuls. There should be
enough for dozen. Do not let the fritters
touch. Cook in relays. frying on one side
four minutes, then turn and fry the other.
These are delicious an accompaniment
for chicken or to serve for breakfast.
Green Corn Omelet.
Score the rows Of four large ears OF
corn and scrape out the pulp. Mix with
five well-beaten eggs. whites and yolks to-
gether one tablespoonful cream. half a tea
spoonful salt and pepper to season. Heat
frying pan, drop in tablespoonful butter
and grease every portion OF the sides and
bottom. Pour in the omelet and tilt the
pan. sliding thin-biaded knife under the
omelet to prevent its sticking. When nearly
cooked on top the stove. set in the oven to
finish. Then fold over and turn on to hot
platter.
Corn Soup.
Score the kernels of nice corn and press
out the pulp until you have a full pint. Add
to the pulp a pint of water and cook ten
minutes. Cover the GODS Win anOther plHt
OF water In a separate kettle. and cook the
same length of time. Meanwhile add d
sliced onion to quart of milk and bring ["
the boiling point. Add to the corn that has
cooked ten minutes and cook twenty min
utes longer. Strain and press through
puree sieve. add the water strained from
the cobs, then thicken with a teaspoonfu,
-four stirred smooth with tablespoonful
butter. Cook few moments longer, add
teaspoonful fine minced parsley with sail
and pepper to taste, and cupful croutons
and serve hot possible.
Broiled Sweet Corn.
Boil the ears of corn two minutes, ther
drain and dry a towel. Place on
broiler and toast over glowing Goals o
under the gas flame until a good brown.
Season with salt and send to the table H.
napkin.
Baked Corn.
Take off the coarse outer husks from
young corn, turn back the inner and
move the silk. Bring the inner husks back
over the end, tie in place and lay In the
oven. Bake about twenty minutes.
What to Do With Leftover Corn.
Cut from the cob. then chop very fine.