The Birmingham age-herald., 1923-09-23
D.-LIGHTFUL DISHES CAN BE MADE OF CORN
FavOrite Of All Vegetables Pre-
 pared In Attractive Ways


 With the greatest bumper crop of the housewife to utilize freely this high food value product at it's pres ent low price. It was Mark Twain who roamed all over Europe in the vain attempt to locate "corn on the cob,' as we know it, and certainly no other vegetable has more vary ing possibilities to the hand and spoon of the culinary artist.
 As we know. corn is largely starch. and that means heating and nour- ishing food. one which will almost entirely satisfy the requirements of a balanced meal if we add a little butter or other fat. And when 1t comes tc flavor King Corn has oth- CT harvest products out of the run ming for that sweet, nut-lfke taste, that moist lusciousness as we dig in" on a steaming buttered ear.
 Not even the book of etiquette in- forms us the correct social usage for eating corn! And I'm glad 1t does not, because, eaten on the cob, delicIous than if scraped, squeezed or cut. However, we may even vary corn delights by cutting off the Kerr nels with a very sharp knife and thus release host of dainty vega- table pearls with which to make fritters, corn omelet, escalloped corn, etc. Be wise and do not cut too close to the cob, or slit the row of kernels from tip to toe and then ex- pl ess the milk and pulp. There is clever form of slotted knife which grates the kernels, as 1t were, ana makes. it easy to scrape the pulp for the many corn dishes so delightful at this season. There is also a corn spoon which by means of its sharp prongs will cut the kernels and then pick them up spoon fashion for graceful eating.
 How long should corn be cooked? was question raising some discus sion recently among party out for a beach supper. Some held it should be put on in cold water and brought to the boil, others that 1t should be dropped into boiling water, some said add salt, and some held add sugar! Anyone knowing the com position of corn will realize that 1t must not be cooked long or 1t Will harden and become tough. It is my advice never to place 1t in cold wa ter, but bring the water to rapid boil in which several tablespoons of sugar are dissolved. then drop in the ears, broken in half, and cook not more than ten minutes. This will give q sweet, tender ear, since the sugar in the water helps increase the sweet flavor of the corn, espe- cially when 1t is old and tough. It is never necessary to bring 1t to boil in cold water. as this only wastes fuel-no one needs to boil the cob only the kernels on the outside of the ear require cooking!
 Delicious chowder can be made of fresh corn and with a few other simple ingredients will make hearty but inexpensive main dish. The recipe follows:
 Coru C.hoxxder
 Cups corn pulp.
 Cups diced potatoes
 Onions, sliced
 2 Tea5poonsful salt
 2 Tablespoons butter
 Cups milk
 1 Cup boiling water
 Yolks two eggs
 Soda crackers, rolled fine.
 Arrange ingredients in layers. corn. potatoes, onion, seasoning, then add the water and simmer for about twenty minutes. Blend some of the milk with the eggs, add butter and remaining milk and heat in the chowder. Sprinkle the crackers over the top and serve very hot. Bacon fat lends a pleasant flavor in place of butter Hot fresh popped corn can be served on top instead of Corn omelet,
 2 Eggs
 Tablespoons rich milk
 1 Cup scraped corn pulp (raw)
 1z teaspoonful salt. &.
 Add the cream, corn and salt to the beaten yolk and stir we'll Beat the whites stiff, then carefully fold into other mixtures. Heat pan mod erately hot with butter, pour in omelet and slowly cook to golden brown on one side, then fold over and brown top under broiler of range.
 O O O Talked Southern Corn.
 Cups corn cut from cob
 2 Eggs
 Tablespoons butter
 Cups hot milk
 1 Teaspoonful salt.
 Beat eggs slightly, add corn and other ingredients, pour into creased baking dish and bake slow iv about thirty minutes. Use one tablespoon sugar if corn lacks fla vor.
 Lend variety to the fall menu by serving King Corn in various ways each week. But don't at the same meal offer potatoes, or rice, or eat much bread. or serve spaghetti as well. Corn is a hearty heating all round food and needs no accom- paniment but butter, and dish of green salad to make perfect au- tumn dinner. ns7vM