The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1917-07-20
Roasting Ears
inexpensive Now

/
Roasting ears--notice the word-arc
quite in the reach OF the pocketbook
| OF everyone these days.
] ask you to notice the word because
we still hear "roaseneers" from the
people who arc in too big hurry 10
say the two words, and IN fact have
known people who did not know this
new green corn that we eat, got its
y pane fnn the fact that the indians
hsed t&gather the young corn in the
husk, bury II in hot ashes or Goals and
roast il until it was good to cat And
rom that very act we got the name
roasting ears"
Eat on the Cob.
Also do you know any one who still
considers it unrefned to eat corn on
the cob in the presence OF company"
Just think of the pleasure we were
forced to foreeo all for the sake Of
those company manners"
The corn must be cut OF the cob
fried chicken must be scratched ,,
with knife and fork, all because some
one said that II was not nice" to eat
them any other way in the presence
OF company
Who was this company any way.
that we should sit up and notice so
much--and didn't every one know that
this same company ate their corn from
the cob when they were alone and
! didn't this same company, know that
we ate our fried chicken with our
fingers when they were not there--yI
all OF this sham form" must be coh-
sidered because some one said that
1t was the proper thing to do
! 1t is quite the common thing righ,
now-every day--to hear people saying
i don't care II II isn't the thing 70
do, ] am going to cat this with ny
fingers; they were made before knives
and forks" and all sort, OF such un-
necessary apologizing, just because VIC
cant get away from those old forms.
/ We will all admit that some people
need a little, "sde-line.' practice in
eating everything put before them.
Perhaps they might even get some
pointers from the pigs as they partakt
of their daily meals, but the fact tina,
1t is necessary to have two sets OF
manners, one for home and one for
company, is to say the least, yer,
poor judgment, as II is too hard to keel
them from getting mixed with the oc-
caslors
May Be Spoiled in Cooking.
BACK TO the green corn--roastinp
ears-S with so many of the young
vegetables or grains it may be spoiled
IN the cooking
The grains contain a kind of milk
We call IT, which will thicken and be
come very hard and tough with pro
longed cooking II i, quite the com.
mon thing Tor inexperienced cooks ,C
cock roasting ears which wer, perfect
until they are so hard and tough thai
1t IS impossible to eat them.
This corn should be cooked as soor
as possible after it is gathered, art
should no, be husked until very nearl,
the time to cook It, Gut off the worm
eaten ends, and take cut all OF thC
silks Drop in boiling water (no
salu and with the lid fastened down
cook from ten to fifteen minutes, al
depending upon the size OF the ears
II will have a sorl ul clear look. whcl
It has cooked sufficiently, and tile whit,
corn will look yellow when il ha,
cooked too long.
\ steamer IS the very best vessel /:
which TO cook young corn-this elimi.
mates all possible loss OF food values.
Hold Heat Longer.
Roasting ears hold heat longer
perhaps than any thing else, so ior TIE
sake OF the people who are to gu,
them cook them IN time so they may
cool a little before passing them
II hasn', been decided lust which I.
the most "gen,eel," To eat round and
round the cob OF to glide mp and down
the rows moving them down some,
thing " a lawn mower works in IN,
yard, but one thing is sure. the peo.
pie facing you will feel more like eat.
nR theirs il YOU manage TO keen the
butter and small grains ON the cob. and
by the liberal use of the napkin. your
lace from looking as II it were doped
with cold cream after a days outing
You can't appreciate the grief of =
mother who has Skimped to ge, the
dime to huy milk for her baby. upor
finding the precious iluid sourcd 10,
lack Of ice Send your rherk ia ~,