Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-07-17
INDIAN CORN RECIPES
LEARNED BY MRS. WILSON
Delicious Ways Of Serving This Vegetable Credned, Baked IN
Pu6s, Omelet or Cu,lets-Fried With Bacon in
Kentucky Way
BY MRS. M. A. WILSON

by MHS. M. n. "ILSSuN
scspraoht. 1850. sy Mrs. N, 4. WILSON. AZ
.f t rights rcservedD'
"A N OLD Indian guide named Krum,
"A who kept a famous mountain re.
eprt near Saratoga. made a specially OF
serving corn on the cob. Parties OF
xucsts from the hotels made special
trips to his inn for corn suppers. Many
people claimed that the secret OF the
10 wns mountain grown, but the true
secret, l found, was not the corn itself,
but the method of cooking II.
A KRUM DINNER OR SUPPER
Iced Csntaloupe
Garden Radishes Young Onions
Broiled Mountain Trout
l Broiled Squab Chicken
Sliced Becfsteak Tomatoes
Krum Boiled Corn Bread Butter
Mountain Apple Pie with Cream
On a trip to the kitchen with this
etolid faced Indian one soon learned the
true secret of the delicious corn served
at the inn. He used the Old Nanny
method Of the South.
FIRST. he selected one half dozen
medium sizes ears Of corn and. folding
back the husk, he removed the. silk
then removed the husk. but kept Just a
single layer to cover the corn. Placed
corn in large boiler and covered with the
husk. removed from the corn. He then
Alled the boiler with cold water and set
at once over the largest burner of the
gas range. bringing quickly to a boil.
Cook exactly five minutes. lift corn. Re
move husk, roll in napkin and send to
the table with melted butter, seasoned
with pepper and salt. This corn was
truly delicious.
Cream Of Corn Paprika
Use corn scraper and scrape pulp from
half n dozen ears of corn. Place three
tablespoons of butter in frying pan and
add corn. Cover and simmer slowly for
six minutes. Lift on slices of buttered
toast, dust with paprika and place a
tiny dot of butter on each piece.
Indian Corn Chowder
Place four tablespoons Of shortening
IN saucepan and add:
.One.half cup finely chopped onions.
Cook until onions are soft, then add
Three tablespoons Of -four,
One and one half cups Of corr pulp,
One and one half cups Of cooked lima
beans,
Tpo red peppers, minced fHe,
Tpo cups Of milk.
Bring to boil, simmer slowly for ten
minutes and season with
One teaspoon of salt,
One-hGlf teaspoon Of poprikd,
Too tablespoons of butter,
One tablespoon OF tnely fntreed
bsrsley.
Baked Corn
Scrape pulp from six Largo ears OF
corn, then add
One finely minced onio~,
Ome- half cup of fine bread crumbs,
One cup milk,
~ One teaspoon OF salt,
One holt teaspoon Of pepper,
Too tablespoons OF melted butter.
Mix and turn in casserole dish and
bake twenty minutes in moderate oven
Individual casserole dishes or custard
cups may be used If desired.
Ye Olde New England Corn Fritters
\ Place in mixing bowl
One cup Of corn pulp,
0ne-half cup Of milk,
One teaspoon of sugar,
Ome teaspoon of salt,
One halt teaspoon of pepper,
One cup of -four,
Tsoo level teaspoons Of boxing
Sos0dey.
Beat to mix. Fry in hot fat or bake
on griddle.
Scalloped Corn
Chop fine
One green pepper,
One onion.
Cook until soft in three tablespoons OF
shortening, taking care not to let onion
brown. Then add
Three tablespoons Of -four,
One cup of milk.
Bring to boiling and cook two min =
ufes, adding
One teaspoon of salt,
/ One- hnH tedspoon of pdprikn.