Evening Republican, Volume 15, Number 251, Rensselaer, Jasper County, 24 October 1911 — Green Corn [ARTICLE]

Green Corn

Do not overcook green corn. Ten minutes in boiling water is quite enough; longer toughens it Leftover corn can be used for fritters for the next meal in this way. Cut corn from cob and to three ordinary ears add one large cup of milk, one egg well beaten, salt and pepper to taste, and enough flour to make a thin batter. Sift one teaspoonful of baking powder with the flour. Fry the same as any batter cakes or drop by spoonfuls into boiling lard for corn fritters. In cutting corn from the cob, either tor soup, scalloped corn, or pickle, slant your knife so that the grains will be cut in two. You will find it much more tender. —-—- .... Scalloped Corn. —Cut corn from cob, slanting the knife so as to split as many grains as possible. To five cupfuls of corn take one and one-half cups of bread crumbs, one egg and one-half cup sweet milk, salt and pepper to taste; a pinch of red pepper, adds a fine flavor. Mix the corn, egg, and milk. Put in a baking dish half inch of corn and sprinkle a thin layer of crumbs over it. Continue this way until materials are used up. Pour over all half a cupful of cream and put in a moderate oven till it browns. It cream is not on hand meit two tablespoonfuls of butter and pour over the last layer. In using canned corn omit the last half cup of milk. Too much crumbs spoils the dish and makes it pasty.