Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-08-31
VARIOUS CORN RECIPES

cut from the cob enough to make Q
quart OF corn. Cut into small pieces
one-half pound OF bacon or fat salt
pork. and cook in frying pan until
brown. lust before II reaches this stage
add medium sized onion minced fine
and brown Also Put into a stew pan \
layer OF diced potatoes, sprinkle over
some OF the Drowned onion and bacon
then layer of cut corn. with salt and
pepper to season. Next add another
layer OF potatoes, more bacon, onion
ana corn, and SO on until all the ma
ter1al has been used, having corn at
the top. 1t will require about four or
nve potatoes, dependent upon size. add
cup and three-quarters of boiling
water. cover the pot and cook gently
for thirty minutes. Make a cream sauce,
using two tablespoons each Of butter
When. cooked smooth and thick add to
the kettle OF chowder a few crackers
broken and stirred in at the last, and
tablespoonful OF minced parsley.
Serve hot.
Dry Succotash.
Succotash made in this way will
answer for an entire dinner IL desired.
Cut the grains from dozen ears of
corn boiled and mix with one quart Of
lima beans that have been boiled in
salted water and drained.
Put into a baking dish that can later
be sent to the table and cover 10 keep
not. Beat two eggs light. and having
seasoned the beans and corn with salt,
pepper and tablespoonful OF butter.
spread the eggs over the top. Let stand
In the oven or over the fire a few
minutes to set the eggs. Serve very
hot.
Narragansett Succotash.
This Is a dish borrowed from the
Narragansett Indians and called by
them "Msickquatash." 1t is made oy
mixing an equal quantity OF beans
preferably lima-and corn. Cook the
beans an hour and half or until quite
tender. Cut the tips or the kernels OF
as many ears of corn as are needed,
and cook for the last half hour with
the beans. Scrape every bit OF the pulp
and milk from the corn and beans ten
minutes before serving. Stir constant
ly, as II burns easily. Add a generous
piece Of butter. q little cream and salt
and pepper to season.
French Dressing.
With many people the French dressing
is usually hit or miss. There is. however.
a set formula that insures having the pro-
portions right every time. Put into q
bowl or bottle q half teaspoonful Of salt
and a saltsroonful OF pepper. Add four
rablespoonfuls Of olive Oil or refined vege-
table oil. stir With fork or shake II In q
bottle. Add one tablespoonful Of lemon
Juice or vinegar. mix thoroughly and pour
over the salad.
Sunapee Indian Apple Pudding.
Turn three pints of sca!ding milk on
to q pint Of sifted Indian meal. Stir
In two large spoonfuls OF sugar. two tea
spoonfuls cinnamon or ginger and a tea
spoonful OF salt. Add q dozen sweet
apples pared and sliced thin and bake in
very slow oven three hours. The ap-
pies Will form q nice. sweet jelly.
Corn and Celery Fritters.
Mix one cupful raw pulped corn with
an equal quantity finely chopped celery
and season with q half teaspoonful salt
and q quarter Of Q teaspoonful Of pepper.
Add two eggs. whites and yolks beaten
separately, and three tablespoonfuls OF
-four sifted with one teasp0onful baking
powder Drop by spoonfuls Into little
hot butter and lard mixed. and try quick.
". II the batter seams too thin. add
more -four.
Corn SALAD.
ADJ 20 twelvs earn Of ousn cot from ths
cob three cl,oppsd psUpers. one small head
OF cabbage ohoDped. thsoe tablspoo0fuh
OF mustard, one tab1GGpoonful salt ono
Cook aboV1 twenty minutea or until the
ve1Gfnkf[ oEo tender, then can.
eA PADDOCK XElJo3A