Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-10-03

large tomatoes chopped fine. A little
onion may be added If desired Cook
done, but very slowly. so as to avoid
burning Add strips of pastry for
dumplings and cook five minutes. FRESH
pork can be used in place of the chicken
and canned vegetables instead or the
fresh.
Corn Mock Oysters.
Crate one dozen ears of green corn.
then mix with the pulped grains two
large tablespoonfuls flour and the yolks
of four eggs. Beat and mix we'll. Season
with salt and pepper. Have ready over
the fire round-bottomed kettle, with
equal quantities of lard and butter. When
smoking hot drop in spoonful OF the
corn batter. as near the size Of oysters
as possible. They should be nearly an
inch thick and fried to a rich, golden
brown.
Corn and Tomato Pudding.
Put into a frying pan two tablespoon
fuls Of butter, and when hot add half
cup fine sliced onion. Cook and toss five
minutes not allowing the onion to color.
then put in two cups sliced tomatoes and
stew until they are tender Season with
salt, paprika and little sugar. then add
two cups sweet corn cut from the COD
and two well beaten eggs. Turn into a
buttered pudding dish and bake twenty
minutes. Serve an entree or suppec
dish on a cold evening.
Corn and Celery Fritters.
Mix one cupful raw pulped corn with
an equal quantity finely chopped eel.
cry, and season with a half Teaspoons
full salt and a quarter of a teaspoonful
Of pepper. Add two eggs. whites and
yolks beaten separately, and three table,
spoonful baking powder. Drop by spoon
fuls into a little hot butter and lard
mixed. and fry quickly. If the bat
ter seems too thin add more flour.
Nantucket Green Corn Pudding.
Select firm, sweet ears of good size
and having scored kernels, take out the
pulp without including any of the hull-
To a dozen ears of good size allow three
cups rich milk. four beaten eggs. two or
three tablespoonfuls of sugar and a salt
spoonful of pepper. Mix well, pour into a
CREASED pudding dish and bake In q
rather slow oven two hours.
To Boil Corn Properly.
Not every one knows how to boil
corn properly. Most cooks overdo the
matter. Contrary to che usual practice
corn should be put on to cook in cold
water, not hot. Strip off the outside
husks of fresh, tender corn, turn back
the soft inner husks and rub off every
bit of the silk. If there are imperfec-
tions in the kernels, cut them out, then
turn back the inner husks and tie in
place with one of the outside covers.
Place in a rather broad bottomed ket-
tie, cover with the clean outside husks.
and pour on cold water enough to Just
reach the top of the corn. Put on the
kettle cover and set over a quick fire.
Watch closely. and when the water
reaches the boiling point cook exactly
five minutes longer. Lift the kettle from
the fire. take out the ears and serve
at once in a serviette. Even IL you
do not wish to use the husks in the
cooking and they give the real corn fla
vor that cannot be duplicated in any
other way) cook your corn in cold water.
Where the corn Is husked and milk
is plenty, a delightful way Is to cook
the corn In cold milk. Allow 1t to cook
just five minutes after reaching tina
boiling point.
EMMA PADDOCK TELFoRD.