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Classic
Cook Books
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page 44
VEGETABLES.
To Boil Green Corn.
Pick out ears near the same size, and have the water boiling when you put them
in; half an hour is long enough for young corn; that which is old and hard will
take an hour or more; if young corn is boiled too long, it becomes hard and
indigestible.
To Fricassee Corn.
Cut green corn off the cob; put it in a pot, and just cover it with water; let
it boil half an hour; mix a spoonful of flour with half a pint of rich milk,
pepper, salt, parsley, thyme and a piece of butter; let it boil a few minutes,
and take it up in a deep dish. Corn will do to cook in this way when too old to
boil on the cob.
To Keep Corn for Winter.
When boiled, cut the corn off the cob, and spread it on dishes; set these in the
oven to dry after the bread comes out. If you have no oven, it can be dried in a
stove of moderate heat, or round a fire. When perfectly dry, tie it up in muslin
bags, and hang them in a dry place; when you use it, boil it till soft in water;
mix flour, milk, butter, pepper and salt together, and stir in.
Corn Fritters.
Cut the corn through the grain, and with a knife scrape the pulp from the cob,
or grate it with a coarse grater, and to about a quart of the pulp, add two eggs
beaten, two table-spoonsful of flour, a little salt and pepper, and a small
portion of thin cream, or new milk;
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