Every evening, Wilmington daily commercial., 1920-07-23
Green Corns
On the Cob
So It's Time to Get Out Your
Recipes For Green Corn
Delicacics.
IF COURSE the most important
thing about green corn is the

~ green corn. That is, it should
be young and tender, sweet and
milky. Given these requisites. your
corn cookery is bound to be good.
This is the way to boil corn:
Strip of the husk and silk entirely;
or. strip of all the husk except one
inner row OF leaves. removing every
thread OF silk. Either way Is good.
Have ready large pot OF boiling
water. Never put salt into the water
for boiling corn. II hardens the outer
coating OF the grains. making them
often shrivelled and yellow, besides
being much more indigestible. Put
the corn IN the pot: cover and boil
rapidly for about twenty minutes (for
isrge-sized ears); then set the pot,
with the corn IN IT, upon the hearth
and let II stand for ten or fifteen
Ainutas. Then drain; strip off the
1saves, and serve in a napkin folded
70 cover them.
Succotash.-Cover q pint OF lima
beans with cold water and cook until
tsnder. and then SIX ears of corn,
grated, and slice OF bacon and cook
for fifteen minutes. Then take out
tho bacon, season with salt and pep
per, and a half cup of milk and a
tablespoon of -four rolled in two table
spoons of butter. Cook until the
-four IS cooked through and serve
very hot
Corn Soup-Put the grated corn
from six ears through vegetable
cutter and then through a vegetable
press. Simmer with slice of onion.
a couple OF pieces of celery and some
salt in a pint OF water for half an
hour. Then add two cups of milk
thickened with two tablespoons Of
flour and cook until the mixture is
smooth Season and serve very hot
Corn Chowdr-rare two big
potatoes and cut them into dice
Chop an onion fine Put lcyer of
the potatoes in the bottom of a sauce
pan and sprinkle with onions, pep
per and salt Add layer of grated
corn. Continue until six ears of corn
and all the potatoes and onions are
used. Then add two cups Of veal.
mutton or chicken stock or tn. same
amount OF water. cover and simmsr
for twenty minutes Ac1 three table
spoons OF flour rubbed with cne O.
a
moro. season further If necessary,
,ako from the fire, add a beaten egg
yolk. and serve at once
Corn and ToEnAtoee-MiI quart
of corn cut from the cob with the
contents OF can Of tomatoes, add
little onion juice, salt and epepper to
taste. simmer for fifteen minutes.
Then add a generous tablespoon of
butter and serve very hot
Corn Oysters@rwo heapine- table
spoons OF -four. half teaspoon of salt,
cayenne. twelve ears of corn. two
eggs. butter and lard for frying
Score the corn and spress out an
tho grains with the back of q knife;
this Is much better than grating
Beat the eggs. whites and yoIks apart
until very light Add first the yolks
70 tho corn. then the whites, salt. :,
cayenne. and -four; mix lightly and
thoroughly. Have two tablespoons OF
mixed lard and butter in the frying
r.n. When very hot. drop the mix
ture tnto~the pan by small spoonfuls-
brown one side, then turn with a
eake-tuyner, and brown the other. Be
sure the lard IS veryfhot before you
pu. in the batter, or-the oystersTwtll
be greasy. Drain on brown paper in
the mouth of the oven, and serve on
Gu. paper or folded napkin
Corn Fritters-Corn cut from
seven ears, one egg beaten together.
nour. one pint Of milk, saltsand. pep
per. lard for frying;-one teaspoon OF
baking powder TO each cup Of -four
Scrape the corn as described above
Nix all together, adding enough flour
10 make a rather stiffebatter. Drop
by the teaspoon intos deep boiling
lard. The lard should be deep
enough to float thesfritters- II they
spread -too~much- aftertesting pone or
two. add a little more -four. They
should puff like ,doughnuts- Drain
dry, serve on a cut paper orsfolded
napkin
II the corn yields much milk In
scraping. add less than designated
inSthesrecipe.
Corn Pudding can OF corn,or
<4efft ears of fresh corn. With a
eh1rp knife slit each row of corn in
the center and srape with the back
OF your knife Add the yolks of three
eggs beaten, one generous tablespoon
of butter. one tablespoon of -four, one
teaspoon OF sugAr, one teaspoon of
salt. a saltspoon of pepper, and last
OF all 1.-the weIlbeatenWhites
eggs. Fill a pudding dish with this
and cover II with milk, which will
take from half TO pint. Bake in an
oven one hour.
scauoped Corn-@Cut the top of
the grain and scrape with a knife.
Auttervwell some scalloped shells and
make alternate layers of corn, toma-
toes, cracker crumbs, salt, pepper
and butter, with crumbs on top.
Pour little cream over each and
bake.
stewed Corn.-Take a dozen ten
der ears Of corn, cut off only the top
of the grain and scrape well the rest.
Place in a stewpan and cover with
one quart of water and one cup of
sweet milk. Stew thirty minutes,
and then add piece Of butter, size
sf a walnut. one dessertspoon of
Sour. Salt. pepper and sugar to
este.