Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-09-01
and bake ON a hot and well creased prjd.
CHICKEN GUMBO.

CHICKEN GUMBO.
Fry young chicken brown and boil
ono pint or okra IL minutes, adding after
the first 10 minutes, four ears of corn,
cutting the Kernels from the cob but cook
Ing the cobs with the okra, in order to
get their juices Put the chicken In q por-
cclnin lined pot, adding corn, olsra. four
large tomatoes peeled and sliced, one nod
sweet, red pepper and cupful thickened
gravy. Add pint OF boiling water and
cook gently for an hour. Take out the
chicken bones, strain, then add a quart
Of rich milk, q pint Of fine white bread
crumbs. largo cupful of the chicken
breast finely chopped, and If desired ex-
ira good one cupful blanchod almonds
ground fine. Bring quickly to boil,
stirring frequently, and serve at once
NANTUCKET CORN PUDDING.
Select firm. fresh ears of corn, medium
size, and with keen bladed knife score
each row of kernels, then scrape out the
pulp, leaving the huls on the cob. To the
pulp taken from dozen ears allow a pint
and a hnlf of rich milk. four beaten eggs,
a teaspoonful salt. half teaspoonful
pepper, and If the corn lacks sweetness.
TWO or three tablespoonfuls sugar Bake
in well butterod deep carthen dish for
two hours, in a slow, steady oven.
CORN CHOWDER.
Cut into pieces u quarter pound fat salt
pork. place in kettle and fry until
crisp. Take out the meat, leaving the fat,
add to it one white onion sliced and let
it cook until tender and lightly colored.
Then add two cups diced raw potatoes,
ono pint corn pulp, Il cup sliced tomatoes
and "A stalk celery cut into bits. If celery
les not in season salt can be substituted.
/ Meanwhile havc the corncohs cooking IN a
/ pint OF hot water. Cover tho other vcge-
tables with water and put over the fire.
! y soon as the potatoes are tender pour
| i'm pint Of hot milk and the water
| strained off The Cobs. Cook a tablespoon
| ful flour and two tablespoonfuls butter to-
gethor AZ for white sauce, and stir into
| tho chowder. simmer five minutes. put
on" cupful broken crackers IN the chowdcc
and serve hot.
CORN F'RITTERS.
cut the kernels from four good sized
ears young corn. Add two beaten eggs
half teaspoonful salt, a salt spoonful
pepper. and q cup of flour pressed down
and heaped 81 little and a cup of cold
|
creased and drop in the batter by spoon
fuls There should be enough for a dozen
DO not let tho fritters touch Cook in
| relays, frying on ono side four minutes
then turn and fry the other These arc
delicious as an accompaniment for chicken
or to serve for breakfast.
CORN SOUP.
Score the kernels Of nice corn ana press
out the pulp until you have q full pint
Add to the pulp pint of water and cook
10 minutes Cover the cobs with another
pint of water in separate kettle and
cook the Same length of timo. Meanwhile
add sliced onion to quart Of milk and
! bring to q boiling point Add to the corn
that has cooked 70 minutes and cook 30
minutes longer. Strain and press through
| a pureo sieve. add the water strained
| from the cohs. then thcken with I. tea
spoonful flour stirred smooth with
Tablespoonful butter Cook & few minutes
longer. add a teaspoonful fine minced
parsley with salt and pepper to taste and
a cupful croutons and servo as hot as
possible.
BOILED CORN IN TIE EAR IN PER
FICTION.
The great difficulty with many cooks.
is that they overlook their corn, and
corn over-cool1ed becomes tough.
I Select Evergreen corn, white as snow,
! plump bodied. with tender green husks,
slender stalk and dark brown silk. Strip
down the huslls and test its freshness by
pressing tho thumb nail in one or two Of
the kernels. If the milk flows freely tho
corn Is in the pink of condition. Strip off
the outer husks leaving the tender inside
ones on, but turning them back. Remove
every thread of silk, rubbing ii 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
If tho outside husks, then pour on cold
water 20 tho depth of the corn. put on tho
kettle lid and set over a quick Are Watch
carefully and after the water has boiled
Just five minutes from the time 1t caches
the boiling point, II IS done. Serve az once
leaving the inside husks on, or not as pre-
ferred. The ears should be folded In y
seryiette when sent to the table. Boiling
water may be used It. 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 delicious as
with the cold water process.
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 five
minutes from the time 1t begins 10 boil.
Keep covered closely while cooking. and
] serve as soon as done Where there is n
large family to be provided With corn
/ It Is wiser to cook the corn IN relays.
BRU4AED SWEET CORN
Broil the ears Of corn two minutes. then
drain and dry on towel Place on broilor
and toast over glowing Goals or under
the gas flame until good brown. Seas On
with salt and send to the table in a nap
kin.
4 BAKED CORN.
Take off the course outer husks from
young corn, turn back the inner and re-
move the silk. Bring the inner husks
back over the end, tie in place and lay in
the oven. Bake about 20 minutes.
! CORN AND TOMATOES.
Put two tablespoonfuls butter in 4 fry-
ing pan. and add two or three onions
sliced and fry until tender but not colored.
Add two cupfuls fresh sliced tomatoes