Evening star., 1936-08-13
Indian Festival Later
Became Old-FashiOned
Country HuSking-Bee
Cooking Is Simple, But Care Should Be Taken
That Ears Are Not Boiled
Too Long

1ob. Inere was mucn laughter ana
expectation about this business, be-
cause the boy or girl lucky enough to
find the first red ear was crowned
king or queen of the ensuing revels.
When all the corn had been shucked,
and stored away in the allotted bins,
together with the important red ear,
the king or queen was crowned, and
a corn dinner followed. Each guest
had a napkin, cruets of salt and
pepper, and small plate holding a
pat Of fresh butter. Ears Of corn,
smoking hot, were first served: then
corn fritters, Succotash. roasted corn.
corn cooked in cream. corn bread and
corn cakes. ToaStS were given and
drunk in cider, and later there was
dancing until the wee sma' hours.
Nearly always the fete took place in
barn or granary, with special trestle
tables set up for the dinner. that were
cleared away afterward to make room
for the dancing. 1t might be an
amusing and novel way to give party
these days, if one Is fortunate enough
to own or borrow a nice, spacious
barn.
THE outstanding thing at these
festivals, we are told, was the ex-
cellence of the table corn, in every
guise of its presentation. The cooking
was carefully done, and-here, Of
course, is the great secret-the corn
was fresh and tender, having had no
time to wilt and harden before it went
into the kettle.
Cooking garden corn IS simple
process. No matter what method Is
used, cook only until tender. Like
many other vegetables, it is ruined by
long cooking. Remove huskS and the
undeveloped tips from fresh sweet corn.
Pull out the silky strands from between
the rows of creamy white kernels.
Place in a large kettle of boiling
salted water. He sure the ears are
submerged. Note the time when the
water again reaches the boiling point
and boil to IS minutes, according
to size and maturity of the ears. Corn
is done when 1t is tender and still
retains a little of the crispness that
most people find agreeable in raw
vegetables. Serve steaming hot with
generous servings of butter.
Some like to add " teaspoon Of
sugar to q quart of water when cook
ing corn, If it Is somewhat mature.
Many good cooks like to add butter in
cooking corn to make it more palat-
able. They brush the uncooked ears
with melted butter, place them in a
steamer and steam until tender. The
butter added in cooking gives it a
tempting flavor. Corn Is simplified
for serving by cutting it from the cob
and reheating with butter or cream
and salt.
CREAM CORN SPECIAL.
Cut raw corn from cob to make 2
cups and cook minutes after 1t be-
gins to simmer in / " cups thin cream
or whole milk. Add u teaspoon salt,
teaspoon sugar, dash paprika, az tea
spoons melted butter. Place in shall
low dish lined with hot. buttered toast.
Garnish with toast points and parsley.
Nk X 4
WHEN raw corn is mature, cut from
cob and saute In butter until
crisp and brown. Cooking corn in
milk adds to its rich creamy whiteness
and makes 1t more nutritious. Corn
pudding Is a favorite way to serve
this vegetable, rich in vitamins and
so available in Summer.
CORN PUDDING.
cups fresh or canned corn.
eggs.
IA cups milk.
tablespoons melted butter.
/ level tablespoon -four.
y teaspoon pepper.
u teaspoon salt.
Beat eggs slightly, blend Hour and
milk, add to eggs; then corn, melted
butter. salt and pepper. Pour in we'll
buttered baking dish. set In pan Of
hot water and bake in moderate oven,
$50 degrees Fahrenheit, about 80 to 40
minutes.