Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-08-02

vhE nrst thing to master n you
would be green corn cook Is
plain boiled corn. For true low
ers OF our American corn fnd Il
at no time good as when II
Is served boiled. in the ear or on the cot
Our American fashion is TO drop the corn
into boiling water and TO boil IT rapidly
for ten minutes. Longer boiling is sup
posed to tougher il.
OF course. the age Of the corn and the
| tastes of those who eat II make little
difference In the time of boiling II Il Is
older 1t needs little longer cooking, but
| IL it is very Young and tender as green
corn at this time of year should he ten
or twelve minutes cook il to perfection
| The water must be boiling when tho corn
| is put in and the time of cooking must
! be counted from the time the water
again begins to boil, for the entrance OF
the cold corn stops the boiling for
minute or two
! One way Of boiling corn that keeps ii
white and tender-o yellow and tender
| II 1t Is golden bantam some other
yellow variety-is this: Remove all the
| outside layers of the husk. but leave on
the last layer of thin green leaves. Turn
these back and carefully take out all
the silk. Then pull back the leaves to
cover the ear. prepare all the ears to
Z, be boiled in this way and then put them
in the boiling water and boil for ten
| minutes.
Cut From the Cob.
Some persons do not like corn on the
cob. and whatever we may think of the
treat of summer eating that they miss
We must devise a way in which they can
get much of the flavor of corn on the
cob. This is the way: Boil the corn as
/ just directed. then remove the husk and
quickly, with a sharp knife, cut the kerr
| M h.. aar It.ta
for fear of cutting off bits of the COB.
| but after the kernels cut off the
back OF silver knife over the cob to
press out any of the good part off the
| kernels that may be left Have ready
in double boiler some melted butter.
| season with pepper and salt and put the
| corn Immediately into this Leave IL a
minute or two. just enough to get thor
oughly hot, and then serve Immediately.
Corn can be served with light moist
ening OF rich cream in the same way.
Corn in Ramekins.
Corn served in ramekins is delic GUS.
and corn that would be Il little tough on
the cob may be prepared in this way.
| Boil sweet corn and then. with a sharp
knife, cut through all the kernels. from
top to bottom. Now, with the back OF
| the knife carefully press out all the meat
| OF pulp. The husky part of the kernels
remains on the cob II the cutting OF
| a big cupful of this corn and season IL
with half 4 teaspoonful OF salt. In
small saucepan melt two tablcspoonfuls
of butter and season with a thin slice oil
| onion. Cook in it three tablespoonful of
| chopped green sweet pepper for three Oh
| four minutes without browning, and then
add a tablespoonful of flour. When IL
| bubbles add a cupfnl of thick cream and
i stir constantly until il bois. Then miN
| in the corn and pour into buttered rame-
kins. sprinkle timely buttered bread
rr1hS lieb nyn 10 a ND brown
| in the oven.
| Corn Soup.
| A tempting dish on a cold summer day
| Is corn soup To make il cut enough
! corn from the ear 10 measure a pnt and
put it through the meat chopper. Then
simmer it for about half an hour in
| pint of water STRAIN it aud keep it warm.
Heat a pint Of milk and thcken it with
two tablespoonfuls Of butter mixed with
two of flour Season with salt and pep
per and a little onion juice and add the
corn. Bring once just to the boiling point
add tablespoonful of butter and serve.
i Green Corn Fritters.
| For these use the pulp from six ears
of boiled corn. Either cut it off or cut
down the kernels and press out the pulp.
Add the yolks of two eggs, beaten. half
| a teaspoonful Of salt. generous shake
! OF pepper, tablespoonful OF lllelled Dull
| ter and a quarter of cupful OF -four
sifted with half teaspuoniul of baking
1 powder. Mix Well and quickly and drop
from spoon into hot fat Cook quickly
until golden blown and serve at once.
| These fritters can be served as they aro
as vegetable or sprinkled with sugar.
Baked Corn.
| Cut enough boiled corn from the cob
| to measure two cupfuls Bring Il pint
of milk to the boiling point and add two
beaten eggs, stirring as you add Then
add salt and pepper to taste and Two
tablespoonfuls Of melted butter. Pour
into a buttered baking dish and bake
slowly for half an hour. 1t must bo
carefully baked. like custard TO keep
IT from separating.
Corn Oysters.
Mix three-quarters of a pint OF grated
corn, yolk Of egg, salt and pepper
to taste. Just before frying add beaten
white of the egg. and il the corn is
very dry add little cream of rich milk
Drop in not fat from "A tablespoon
brown.
Corn Peppers.
Select firm bell peppers. either green
or red. Do not cut off the stems. Par
boil them for fifteen or twenty minutes
whole Cut a slice out of the side of the
pepper like a little window. remove ali
the seeds and the partitions found in
the pepper. Have ready the following
mixture: A dozen ears of corn grated, "A
tablespoon of butter melted, tablespoon
of cream. two beaten eggs. salt to taste.
Fill each pepper with this mixture and
bake in a quick oven.