The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1920-10-20


or other luscious food that is sup
posed to be plentiful on the farm,
Country editors used to live on the
fat of the land--in spots and the
farmer who brought in the provider
always got a nice notice in the paper
"a sort of card of thanks, as it
were.
Byrd Trego, publisher of the Idaho
Republican at Blackfoot, is sort
of country editor de luxe-that is
to say, he is an up-to-date, enter
prising country newspaper editor,
with one of the best printing plants
in America west of the Statue of
Liberty.
In the early days some fifteen
years ago, Byrd was poor but honest,
and whenever country subscriber
brought in food, he was always duly
appreciative. Now that he has grown
rich, he still remembers the early
days He also remembers the editor
of this sterling publication was once
country editor and a few days ago
he conceived the idea of seeing that
at least one square meal was served
in the magazine household. So he
gathered some food from his garden
at Blackfoot and sent it to Salt Lake
City with the attached communica-
tion which is self-explanatory.
While this letter really belongs in
the Recipes You Will Like" depart
ment, feel that I have prior claim
on it and am putting it in the Lag
niappe department, trustfully believ-
ing that everybody reads this depart
me4t, while perhaps some do not
read the recipes.
The instructions given here to eat
green corn may be a little late in
the season, but they. are we'll worth
preserving for next year.
The Honorable Mr.. Trego says:
"It has been a good while since
you have been up to eat my greens
with us and as you predicted the
railroad fare, recently increased. has
kept you from coming to eat green
corn with us. Therefore I am sending
you dozen ears by parcel post to-
day. should have sent it sooner,
but l kept thinking you might come
along and have it with us right
straight from the stalk.
when you sent your Twin Falls
potatoes to President Taft you in
structed him about how to cook and
eat them, so will instruct you about
how to eat Sagehurst corn: When
possible it should be used fresh from
the stalks. When you take off the
shucks and whiskers immerse it in
hot water and boil it about ten min
utes, then take it out as soon as it
is cool enough, drag a big COB of
butter the full length of the ear.
Then lay down the knife on which
the butter is fastened, sprinkle a
little salt on, the less the better, set
your teeth into the hot corn and
eat it as nearly like a hog as pos
sible.
IF it develops any better flavor to
smack your lips over it like SOW
eating watermelon, you are licensed
to do that also. As the corn is strip
ped from the cob, lay the cob down
with one end toward the center of
your plate and the other radiating
out like the spokes of a wheel.
Each time you gnaw a swath
across the length of the ear of corn
you are to pick up the KNIT with the
COB of butter on it and drag the but
ter slowly the full length of the ear
On top of the grains, leaving on
The COB of butter the imprint of the
several rows of kernels that you
dragged it across.
when you have used it enough
20 get down to the knife itself it will
cave the imprints of the several
'ows of corn like you had been scrap
ng it with your teeth. You are sup
'osed to enjoy the artistic effect of |
hese several rows of kernels on the
IMPRINT of the butter"