Evening star., 1937-07-21

OF corn. Worm injury is not serious
from the viewpoint of the buyer when
1t Is confined to the tips, for there the
damaged parts can be cut out with
little waste. When the injured parts
occur along the side of the ear they
are more Objectionable.
"Dletetically, sweet corn's claim to
place on American tables is based
chiefly upon its carbohydrate- -phos-
phorus content. Very young green
corn is about is per cent carbohy-
drate-which places it in the sar,e
class as grapes and apples. But
corns carbohydrate content increases
rapidly as it natures, so that kernels
OF medium maturity come in the 20
to Is per cent carbohydrate list Of
fruits and vegetables.
Green sweet corn is rich in phos-
phorus and carries some vitamin C.
about half that Of tomatoes, weight
for weight.
a S TO preparing sweet corn, your
100 per cent American will invari-
ably call for it on the cob. And Dame
Fashion, though somewhat reluctantly
conferred measure of gentility upon
the dish Silver skewers can now be
bought to thrust into the ends of the
cob and thus save fingers from but
terry contamination.
Whether or not it is to be served
thus-au naturelle-it is most flavor
Gus and tend so cooked. Simmer the
corn ears in Salted water. Don't boil
1t rapidly, don't use large quantity
OF water, and don't overlook.
When the corn is done, if you wish,
cut the kernels from the cob, add
seasonlng-and, if you like, some
cream. If you are serving it on the
cob, it will look more attractive and
stay hot longer If you place it on the
table covered with a napkin. as YOU
would hot rolls.
AS most housewives know, the time
lapse between picking and cooking is
one OF the most important factors
affecting palatability From the field
directly into the pot is ideal. A few
hours between picking and cooking
Is tolerable. But let whole dav
elapse and family enthusiasm over the
corn will be noticeably luke warm
Few other foods deteriorate so rapidly
after picking.
Sweet corn is delicious used as a
hller for tomato halves and then
baked.
F THE sweet corn surplus is to
be canned it should be done in
the pressure cooker. Hot-Water bath
canning involves too much danger OF
food poisoning. The housewife who
has no pressure cooker would be wise
to dry her surplus. Most vegetables
are not as palatable dried as canned,
but corn properly treated is delicious
product, considered by some as su-
perlor to the canned The United
States Department of Agriculture has
free bulletin, giving in detail meth
DDS of drying fruits and vegeta bles,
Bulletin No 984, and also one on
home canning of fruits, vegetables and
1852
In communities where cold-stor
age plant has installed locker facili-
ties, the houewife has still another
food preservation method available
freezing. Quick freezing of vegetables
IS fairly recent development, but can
now be considered to have passed the
stage. The Bureau of
Plant Industry has spent three years
n such experimentation.
The freezing process now recon-
nended by this bureau is as follows:
Start the preservation process soon
after the corn is picked. Put the
cleaned ears in square of cheese
cloth and process them in boiling
water for five minutes if the corn
S to be kept on the cob, otherwise
,our minutes. Plunge into cold water.
Pack into containers in a sweetened
weak brine-2 per cent salt and 6l2
Der cent sugar. Transfer to cold |
storage room of 0 degrees Fahrenheit.
The short, yet adequate, heating re-
suits in a product which has practi- |
ally all the characteristics of the
resh corn"