Evening star., 1943-08-10
Modern Corn
Cooks Faster
Than Old
By Edith NJ. Barber

Dv Il am w. 00fOef
Corn on the cob has been an ap-
preciated summer delicacy ever
since our first colonists were shown
by the Indians how to bake 1t in its
own husks in the ashes. After the
meager diet of the winter, it must
have been an epicurean experience.
The corn of Colonial days was not
Of as fine a variety as that which
has been cultivated especially for
our tables. Cookery books Of CEN
tury ago recommended boiling
Indian corn" half an hour.
During the last half century many
new strains have been developed so
that We may have tender, sweet
corn which needs no more than
minutes boiling or 10 minutes boil
ing, or 10 minutes steaming. It
would have surprised my grand
mother to know that we are eating
yellow corn from the cob. Today
some of the very best Is bright in
color, although we do not scorn
fresh, sweet white corn on the cob.
Most OF it Is eaten In boiled form,
although occasionally We may strip
the ears to the last layer Of husks,
wet them and bake them in the
oven. If we are having an outdoor
picnic, we will let more of the husks
remain, wrap the ears in wet paper
and bury them in the Goals after the
fire had died down, or put them on
the grill high above the fire.
The kernels may be cut from the
ears and cooked in double boiler
with a few tablespoons of hot milk,
and we will certainly like to have a
corn pudding during the season.
This is traditionally made from raw
corn. II by chance we have few
cooked ears left over from q meal,
we may use the corn after cutting it
from the cob, for milk chowder
which is best when it has a bit Of
salt pork or bacon with it, or we may
fry it by itself, or with potatoes.
Try 1t with sweet potatoes some
time!
We are already welcoming the
early crop of nearby sweet corn.
Corn on the cob has been on the
market for some time, but as long
',el is hard on 1t, most Of
us wait to eat our fill until we can
find local corn. New methods OF
packing with ice have brought us a
far better quality than once was the
case. OF course, We should all like
to be able to follow Mark Twain s
recipe for corn on the cob, which
insists that kettle of water should
be put to boil at the edge of the
garden. after which the corn should
be picked, husked and popped into
the boiling water.
GREEN CORN PUDDING.
cups milk.
/ tablespoon butter or margarine.
cups corn cut from cob.
/ tablespoon sugar.
teaspoons salt
4 teaspoon pepper.
eggs slightly beaten.
Scald milk, add butter and corn.
II kernels of corn are large, chop
before adding Add sugar, salt and
pepper to beaten eggs Stir in a
little Of the hot mixture and add to
remaining hot mixture. Bake in a
creased IL quart casserole in pan
of hot water in a moderately hot
oven 1850 degrees F. about l hour
until firm.
Yield-Six servings.
Note-Two tablespoons minced
onion may be added with the corn
ROASTED CORN.
Break ends from ears of corn,
remove outside husks, leaving one
layer, and remove silk. Wet each
ear and place on grill high above
glowing Goals and roast about 10
minutes, until milk in kernels is set,
turning occasionally. Corn may
also be roasted in a moderately hot
oven (400 degrees F. Is to 20
minutes.
Note-Ears of canned or quick
frozen corn may be wrapper in
moistened parchment paper and
baked in moderately hot oven.
Canned ears of corn will be heated
thoroughly in about 10 minutes.
About 20 minutes will be needed to
roast the quick-frozen corn.