Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-06-07
MANY WAYS OF USING
FRESH AND CAN CORN
Various and Excellent Recipes
Given by Department of Agri-
culture in Cooking.
prepared by the United States Department

| prepared by the United States Department
Of Agriculture.)
The following recipes are given by
the United States Department of Agri-
culture to show a few of the many
ways Of using fresh and canned corn.
Fresh corn can be used in place of
canned corn in any of these. Canned
corn may sometimes be substituted for
fresh in the recipes which specify fresh
corn, but the results are not likely to
be so good because the consistency Of
the canned corn is usually not like
that of the fresh
Corn Soup.
can, or cup tablespoonfuls
fuls, corn butter
pint boiling wa tablespoonfuls
ter -four
/ pint milk 1 teaspoonful salt
/ slice onion Dash of pepper
Dash of paprika
Fry the onion in the butter and stir
in the flour. If raw corn is used, place
it in boiling water and boil 5 to min
utes Add the milk to the corn and
bring to the scalding point. Thicker
with the onion, -four and butter mix
ture and add the seasonings.
Corn chowder.
1 cupful fresh / quart potatoes
corn sliced
IL inch cube salt cupful milk or
pork diced cream
onion, sliced Salt and pepper
crackers
Fry the salt pork, add the onion,
and cook until the onion is tender.
Boil the potatoes minutes in 1 quart
of boiling water, add the fat, and COOK
until the potatoes are soft. Add the
corn and milk and bring to the scald-
ing point Add the butter and sea-
soning Pour over the crackers and
serve hot.
ScaIIoped Corn.
1 cupful milk 1 teaspoonfu1 salt
can or cup u tie a spoonful
fu1s corn pepper
/ cupful bread or 2 tablespoonfuls
cracker crumbs butter
2 slices green
pepper
Place alternate layers of corn and
bread crumbs in creased baking dish,
adding butter and seasoning to each
layer. II desired, 1 tablespoonful Of
sugar may be added. Pour on the milk
and bake for one-half hour.
Corn custard or Pudding.
1 can, or cup eggs
2 tablespoonfuls ! tablespoonful
butter sugar
N teaspoonfuls
salt
Mix as for baked custard. Pour
into a casserole and set in the oven
In boiling water Bake in a moderate
oven $3.50 degrees Fahrenheit) until
set, or about 1 hour and Is minutes.
Corn Fritters.
tablespoonfu1s egg
fresh 6 corn D -, o 1gPf1l a mllk
melted fat II teaspoonful salt |
1 teaspoonful bak- "a
ing powder
Mix to make batter and fry in
deep fat.
Stuffed Green Peppers.
6 green peppers III cupfuIs meat
2M cupfuls fresh stock thickened
corn with table,
u onion cut up spoonfuls flour
fine IL cupfuls bread
IN cupfuls meat crumbs
chopped or " teaspoonful salt
ground fine Dash Of pepper
Remove the tops and seeds from the
peppers and parboil in boiling water
for 2 minutes. Remove from the wa
ter, drain and put in casserole. Stuff
the peppers with mixture Of the
corn, onion, meat, bread crumbs, thick
ened stock mixture and seasoning, and
bake. The mixture may be varied by
using other materials, such as rice and
tomatoes.
Corn SouffIe.
cupful fresh eggs
corn Y teaspoonful salt
cupful white Dash Of pepper
sauce (see fol-
lowing recipe)
Add the well-beaten egg yolks to the
sauce and fold in the corn. Fold in
the stif1y beaten egg whites and place
in buttered baking dish, set the dish
in a pan of hot water and bake in
moderate oven $3.50 degrees Fahren-
heit) 80 to 40 minutes.
White Sauce for SouffIe.
1 cupful milk Il tablespoonful
8 tablespoonfuls salt
-four 2 tablespoonfuls
butter
Melt the butter and stir in the flour
and salt. Add the scalded milk and
stir until the mixture thickens and the
-four is cooked. The white sauce may
be made in a double boiler or directly
over the flame. If the latter method is
used, care must be taken that the prod
uct is not scorched.