Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-09-07
Late Summer Vegetables.

Late Summer Vegetables.
CORN.
Even in boiling corn there are three or
four ways of doing 1t. One Of the best
Ia to remove all the husks except the
inrer layer; take out all the silk. Boil
for fifteen minutes. Serve 1t In the
busks. You can also put the ears into
cold water, adding small tablespoonful
of salt and three of sugar. After this
comes to the boiling point, continue to
boil for five minutes.
CORN NO. 2.
Take all the husks from the corn,
put into boiling water and boil rapidly.
Some cooks add q little sugar to the
water. Do not cook longer than ten
minutes.
BROILED CORN.
This il not always success, and must
be done very carefully. The cobs must
be split lengthwise and the kernels
brushed over with melted butter before
laying on the gridiron.
COhN llMbALhSs
Take one cupful of grated corn pulp,
adding to it one cupful of milk, one tea
spoonful each of chopped parsley and
onion juice, one soda cracker, rolled
fine, and one teaspoonful of salt. Beat
two eggs until light and add to the
other Ingredients. Pour into small but
tered molds and cook In a slow oven.
Better stand the molds or cups in a pan
of hot water in the oven. Invert them
on pretty dish and garnish with
parsley.
sCALLoPED CORN.
Rub oue-fourth of cupful of butter,
the same amount of flour, and one-half q
teaspoonful of salt together; heat one
and half cupfuls of milk to scalding
and pour slowly over the -four, stirring
it. Place this over the fire and let it
come to the boiling point, then stir in
nearly a pint of scraped corn and one
scant tablespoonful of sugar. Pour all
this in a baking dish and over the top
spread evenly tbree-fourths OF a cupful
of crumbs moistened with cream. Bake
fifteen or twenty minutes.
MOCK OYSTERS.
To one cupful of grated corn pulp add
one teaspoonful of salt, some paprika
and three well-beaten eggs. Fry in but
ter in small spoonfuls, dish on napkin
covered plate, garnish with parsley and
lemon, and serve with cucumbers.
CORN CUsTARD WITH BOILED TOMATOES.
Take one cupful of corn freshly cut
from young ears, beaten together with
four eggs, little red pepper, one tea
spoonful of salt, few drops of onion
juice andSone cupful of milk. Beat this
lightly together and pour into single
molds and bake until 1t is brown on
top. Before 1t is served, take large,
firm tomatoes, cut them in two and broil
them, putting a little salt over them.
Leave plenty of juice on them; don't
cook them too long 80 as to shrivel them.
Serve the corn molds on top of each to-
mato and pour over sauce made Of
cream and butter.
GBEEN CORN cHowDER.
Score one dozen good-sized ears Of
corn with sharp knife, then scrape off
the corn. Cut quarter of pound of
pork into dice and fry it brown with two
minced onions. Into kettle put alter
nate layers of the corn, fried onions,
sliced potatoes There should be about
one quartz, sprinkling each layer with
salt, pepper and flour, using half cup
full of flour in all. Turn in the pork fat
and hot water enough to cover all. Sim
mer slowly for half an hour. Soak six
crackers in cold water for three minutes,
lay them on top of the chowder and turn
in pint of hot milk.
SOUTHERN CORN PATTIEs.
Crate four large ears of corn and mix
with it two beaten eggs, one cupful of
milk and one and half cupfuls of flour,
with a teaspoonful of baking powder
sifted In it,and also pinch of salt. Mix
thoroughly and fry in small fiat cakes.
sUCCoTAsH.
Boil about one pint of lima beans for
half an hour or more, changing the water
once. Cut the corn from the ears, using
about twice as much as beans, add to il
the beans when they are nearly done, 30
as to cook the corn only about eight
minutes. Season with salt, pepper and
butter. If desired, add little cream.
Kidney beans and also string beans can
be substituted for the lima beans. Some
cooks think the addition of a little salt
pork cooked with the beans gives it a
richer flavor.
CORN FRITTERs.
Scrape enough green corn from the
cob to make two cupfuls and mix with it
the yolks of two eggs we'll beaten, a lit
tie pepper and salt, half teaspoonful of
baking powder, sifted with half cupful
of flour, and the stiffly- beaten whites of
the two eggs. Add enough milk to
make a soft batter. Mix thoroughly,
and fry BY spoOnfuls in deep fat.
GREEN CORN OMELET.
Score the rows of four good-sized ears
of corn and press out the pulp. Beat
five eggs until light and foamy; add to
them one tablespoonful of cream and a
little salt and pepper and then the corn
pulp. Have your frying-pan hot, and
put into it a teaspoonful of butter or
olive oil; shake it all around the pan.
Turn in the omelet and shake the pan
until evenly cooked. Put the pan in
hot oven the last three minutes to puff; ;
roll and serve at once on hot platter.
CREOLE TOMATOES.
Peel and cut In half three or four large
tomatoes. Chop fine one green pepper
and small onion and spread over the
tomato. Sprinkle with salt, dot with
butter and bake, basting with the pan
gravy; add half cupful of cream or
milk to the pan gravy, thicken it with
little flour and pour the sauce over the
tomatoes. Serve on toast.
TOMATOES AND CORN.
Take a buttered baking-dish and ar
range in alternate layers sliced tomatoes
and corn cut from the cob; season it
with minced salt pork and onion. pep
per, salt and sugar. Have the tomatoes
on top and cover them with crumbs, dot
with butter, and bake covered for half
an hour, then uncover them and brown.
STUFFED TOMATOES.
There are various things that you can
stuff the tomato with--chicken, ham,
rice, cold veal, etc. First scoop out the
tomato, cutting slice from the top,
then chop fine whatever you wish to
stuff it with, adding the pulp of the to-
mato and the seasoning. Cover with
crumbs and pack in a baking-dish. If
your stufing looks very dry, moisten