Every evening, Wilmington daily commercial., 1918-07-16
GOOD HOUSEKEEPING
BY Henrietta Grauel.
GREEN CORN WAYS.

At first thought, it does seem as il
| every one should know how to prepare
! roasting ears" without being told but
| remembering the times corn is brought to
the table soggy and cold, or hard-grained
| from over cooking, or insipid from lack
| of seasoning, it seems ms though n little
| instruction could not come amiss
In the first place, do not buy field corn
| for table use. II is grown for feeding
| stock, and unless very young, ~ not suit
able for the table Unlike sweet corn, field
, corn turns yellow when cooking, and the
longer it is cooked the tougher it becomes.
1t is not difficult to choose good varieties
if you look carefully at the grains and ask
the grocer or farmer the names of the
varieties he sells. Golden Gantam, Little
Nugget and Stowclls Evergreen you will
soon become familiar with. The Elack
Mexican is really a black-grancd corn,
and is sweet and luscious. If you love
corn on the cob, he sure to try this novelty,
perfected by burbank
Corn is hest when it is not boiled AT all,
but is steamed Twenty minutes steam
ing. and the cars are ready to serve. Have
a dish warmed lay n napkin in IT,, and
pile the corn on the cloth. Cover and send
Mt once 10 the table
II voll read yesterdays article on
Making Butter Stretch in this de
part mcnt. YOU will not dread your butter
bill during corn season: for steamed corn
does need plenty of good butter
When boiling corn, put II into briskly-
boiling. sated water md keep If boiling
20 minutes, then serve II immediately
The milk in The grains must thickcn, and
the starch it contains must he changed by
heat into sugar, and then IT rs cooked.
Longer cooking than 20 minutes never
made tough corn tender
An exchange asks What has bccome
Of the woman who used 10 cook IN paper
bags7' She still exists but she has put
the bags away until the weather Is cooler
and she can use the oven more frequently
But roasting cars are dclectable when
cooked IN bag Remove the husks and
silk, and brush each ear with melted but
ter and season with sal and pepper
Brush the inside of paper bag with
grease. and slip the corn in Fastcn the
end and place on n rack II moderately
hot oven for 20 minutes Do not open
until ready 10 serve. Then lift the bag
onto platter and carry It To the table
With "a single cut Of sharp knife, open
II, and The delicious aroma and the flood
Of steam that pours out will assure yeu
that none Of the corn good qualities have
been cooked away
All houqekcepcrs do not agree that corn
is At it's best when put ON 70 cook in boil
ing water. but start il in cold water and
add the salt when II Is boiling briskly.
You WI also hear that corn should he
cooked in the husks When this method
is used. turn back the husks, remove the
threads and wash the corn; then tie the
husks loosely and boil IN the usual way
Remove the husks and serve.
Other vegetables best in flavor and
cheapest, now, are green peas, string
beans. summer squash, tomatoes, new po-
tatoes, bccts, cggplants. okra and all salad
plants.
Miss Grauel will be glad to answer,
either in her column or personally, in
qulrics regarding food conservation, recipes
and the like. For personal replies three
cent stamp must be enclosed.