Evening star., 1918-08-23
How to Can, Pickle and
Dry This Product of the
Garden-To Get the Most
From Corn Meal-Old-
Fashioned Corn Bread.

| and wash the corn thoroughly IN saitoo
water. Then pull the husks into place
again and drop the corn into boiling
water that contains two teaspoonfuis OF
sugar Do not put salt into tho water
in which corn 10 boiled. AZ 1t toushens
it
Fried Corn.
To cut corn from the cob slant the
knife SO that the grains will be cut IN
two. It will be moro tender. Take
some young, tender green corn ana
scrape carefully from the cob. SIT a
little flour over the corn and salt and
pepper it to taste. Fry in bacon Ia un-
constantly during the fifteen or twenty
minutes that 1t will take to cook It
Succotash.
Select eight cars Of well ripened
sweet corn cut the kernels, and with
the back Of the blade OF knife press
out the pulp and juice. Keep in the
refrigerator until ready to use; Break
water, add one teaspoonful OF salt ana
cook fffteen minutes. Remove the coos
and use the water for cooking one
quart Of lima beans. which Will take
are tender drain of part Of the water.
leaving one cup; add the corn to the
beans. season with salt. pepper and
butter and add quarter Of cup of
milk Cook all together slowly.
Corn Chowder.
Chop fine four ounces of salt pork !:
out add two small onions sliced thin:
Brown lightly. then add one pint OF
sliced raw potatoes, one can Of corn. or
corn from the cob equal to that amount.
and sufffcient boiling water TO cover !;
when the potatoes are tender stir In two
tablespoonsful Of -four blended with one
tatlespoonfuls Of -four blended with one
Of salt and one quart Of boiling milk
Simmer fve minutes longer; add one
cup Of cracker crumbs and serve.
Corn and Clam Dumplinss.
Chop fine one cupful Of fresh corn
of canned corn. Add one cup Of
chopped CLAIMS. either fresh or canned.
two unbeaten eggs and q little salt
and paprika. Drsdge in one-quarter
Of cup of flour sifted with one-Quar-
beat briskly and drop by spoonfuls
into clear soup which must be at the
simmering point only. Cover closely
and let the dumplings cook slowly for
twenty minutes.
Corn Fritters.
Leftover corn can be used for fritz
ters. Cut tho corn from the cob and
to three ordinary ears add one large
cup of milk. one egg well beaten. salt
and pepper and enough flour to make
a thin batter. Sift one teaspoonful of
baking powder with the flour. Fry
the same as any batter cakes. or drop
corn fritters-
Corn Pudding. ..
/ Scrape two dozen ears of green corn
with a sharp knife. cutting each row
through the middle. Add one pint Of
| milk, one-half cup of butter. three
eggs and a pinch of salt. Pour into
a baking dish and bake for one hour
Corn'omelette.
Take four eggs. half a teaspoonful
of salt. four tablespoonfuls Of hot
water, one tablespoonful Of butter
and one cup of cold cooked corn. Sep
arate the yolks and whites of the
eggs. To the yolks ada the salt. pep
per and hot water, beat until thick
and then add the corn. Fold the stiff
| ture; cook slowly in q buttered pan.
Corn With Cheese.
Cook some corn and have ready
delicate white sauce: heat a dish, but
ter 1t and sprinkle with fine brown
i crumbs; heat the corn in the sauce
and place it in the dish; cover with
grated cheese and crumbs and bake
for twenty minutes in a hot oven.
Corn With Eggs.
Have ready some buttered eggs and
pile in the center of hot dish. sur
G-H
with small circles Of fried bread.
Escalloped Corn.
one-half cups of bread crumbs. one
egg and one-half cup of sweet milk.
salt and pepper to taste: . pinch of
red pepper adds . fine flavor. Mix
tho corn. egg and milk. Put in a
baking dish half an inch Of corn and
it Continue this until the materials
4 are used up. Pour over all half a
cup of cream and put in q moderate
oven until brown. II cream ts not
butter and pour over the last layer.
When using canned corn omit the
half cup of milk. Too much crumbs
spoils the dish and makes It pasty.
To Can Sweet Cora.
To nine cups Of sweet corn use one
half cup of granulated sugar, one
half cup Of salt and enough water to
cover Cook until tender. Have the
Jars scalded and can while hot When
ready to use, turn into colander
and run water through. Cook and
season to taste.
To Pickle Sweet Corn.
shuck and silk some roasting ears
and place on the stove in large
kettle Of boiling water. Allow them
to cook twenty minutes after they
commence to boil, then lift them out.
put them in a tub OF strong brine.
Weighing them down SO that no ears
cloth over the top Of the tub. When
ready to eat them remove the num-
ber Of ears you want from the brine
and place them in q bucket Of water
for a day to freshen. Change the
water at least twice during this time.
Then take them out, split the grains.
usual nut with q pinch Of soda added.
Should the brine mold. do not change
It, but remove the skin Of mold. In
this way sweet corn will keep all
winter.
II To Dry Sweet Corn.
Select good ears. husk, take on the
silk carefully, but do not wash. Shave
with q sharp knife, not too close to
the cob; scrape the cob to get all the
milk Of the corn. Line large drip
both sides and edges. Spread In the
corn and put at once in q moderate
oven. Stir frequently and leave in
the oven for fifteen or twenty min
-utes. Set table out in the SUM-