The Colorado statesman., 1923-06-02
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
Of Agricuture.)
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
1 pint boiling wa 3 tablespoonfuls
ter dour
1 pint milk teaspoonful salt
1 slice onion DaJh of pepper
Dash of paprika
Fry the onion in the butter and stir
in the flour. If raw corn Is used, place
II in boiling water and boil to min
utes. Add the milk to the corn and
bring to the scaldlng point. Thicken
with the onion, flour and butter mix
ture and add the seasonings.
Corn chowder.
cupful fresh 1 quart potatoes.
corn sliced
III inch cube salt cupful milk or
pork, diced cream
1 onion, sliced Salt and pepper
s crackers
Fry the salt pork, add the onion,
and cook until the onion is tender.
Boil the potatoes 5 minutes in quart
Co nd
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 teaspoonful salt
can. or 2 cup u tea spoonful
fuls. corn pepper
1 cupful bread or 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 2 cup eggs
fuls. corn IN cupfuls milk
tablespoonfuls tablespoonful
butter sugar
IL teaspoonfuls
salt
Mix as for a baked custard. Pour
into a casserole and set in the oven
In boiling water. Bake in a moderate
Toh 1,aft
set, or about hour and Is minutes.
Corn Fritters.
tabIespoonfuls egg
fresh corn y euPfui milk
melted fat " teaspoonful salt
/ teaspoonful bak-
ing powder
Mix to make q batter and fry In
deep fat.
Stuffed Green Peppers.
green peppers IN cupfuls meat
2A cupfuls fresh stock thickened
corn with table
II onion cut up spoonfuls flour
fine III cupfuls bread
IN cupfuls meat crumbs
C opped or teaspoonful salt
ground fine Dash of pepper
Remove the tops and seeds from the
peppers and parboil in boiling water
for minutes. Remove from the wa
ter, drain and put in casserole. Stuff
the peppers with a 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 Souffle-
cupful fresh eggs
corn " teaspoonful salt
I cupfuI 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 stifily beaten egg whites and place
in a buttered baking dish, set the dish
In a pan of hot water and bake in a
moderate oven $3.50 degrees Fahren-
heit) 80 to 40 minutes.
White Sauce for Souffie.
1 cupful milk u tablespoonful
tablespoonfuls salt
flour tablespoonfuls
butter
Melt the butter and stir in the flour
and salt. Add the scalded milk and
stir until the mixture thickens and the
flour 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.
SHIRRED EGGS al WAYS coon