Rensselaer Union, Volume 5, Number 2, Rensselaer, Jasper County, 3 October 1872 — Cooking Sweet Corn. [ARTICLE]

Cooking Sweet Corn.

Of all the autumn vegetables, sw-eet corn is the most luscious, and the most sought after, while various are the modes of preparing it, and most delicious are the dishes When cooked. Succotash is the best known dish ; yet all housekeepers may not know how to Take two dozen cars of corn still in the milk, cut through each row- with a sharp knife, and then out the corn from the cobs, scraping off the milky part with a knife. Shtdl one quart of Lima beans—full measure, from the pods. Put the beans and the corn into a deep kettle, and boil for one hour ; them remove the cobs and the corn ; having only water enough to cover the corn anglbeans, when put on to cook. Boil for half an hour; adding more boiling Water if it.evaporntes quickly, but taking care not to make it too watery, nor yet to let it burn 6n./_Seagon with salt and pepper, and just before serving add a tea cup of milk and cream mixed, and a sized piece of butter. If enough succotash has .been prepared for two dinners, as is often desired, it is better to take out the quantity required for the next day before adding the milk and cream, as it is more liable to sous" with T tbat addition.. - If pork is desired as a seasoning,, cut it up in small bits and fry tbaTCrisp in the kettle (or in a separate pari), if prepared before putting in thq beans and cobs. These crisped bits add a pleasant flavor to the dish. Tender string beans are sometimes used in succotash instead of Lima or blitter beans, but they do not make as attractive a dish to the eye.

To make corn soup, cut down the midi die of each row of corn from twelve ears, and scrape each cob with a knife. Boil : the dsbs in just water enough to cove - thejp, and season w ith a teaspoonful of J salt, and a little pepper. Boil for half an ’ hour, then add the corn, and boil another j half hour. Turn in two quarts of s.vcet ! milk, bpiLfifteen minutes more. Stirtwot ; tablespeinnfuls of butter into two dfthvur, j j until well mixed up: add a little water to i make it perfectly smooth; mix with the 1 sirup, stirring it well. Beat three eggs to a foam mid stir rap idly into~thm soup; j Serve directly. This is a most delicjohs sftup.>nd adds greatly to a poor dinner. ' For a cqtjh pudding, scrape with a knife two. .dozen tars ofrorti, after, cutting . each row through the middle, - Add-a I pint of rich milk and quarter of a pound of bßtterj wMoa with wdt add popper.

Whip the whites of three eggs to a froth, and beat the yolks thoroughly; stir the latter into the pudding and place the whites upon the top, stirring them slightly in. Bake an hour and a half; serve hot. It makes a nice dish for a h6t sup* per, or a side dish for dinner. . _For corn oysters, after cutting the corn from three dozen cobs, scrape off the remaining pulp with a knifb; put it all into a deep dish, and add six even tablespoonfuls of sifted flour and four eggs, well beaten; add one teaspoonful of salt; drop in oblong cakes from a tablespoonful into a frying-pan of boiliDg hot lard, and broyvn quickly. A more spongy cake is made by adding half a teacupnil of sweet crefim, or sifting a small teaspoonful of carbonate of soda, or saleratus, into the flour. This makes a delicious dish for breakfast, supper or dinner. , Dried.sweet corn grpund into meal can be used jin the same way in the winter. Take one pint of the ground corn, three tnblespopnfuls of wheat flour, one teacupful of milk, half a cup of sweet cream, and three eggs. In cooking green corn it should be put into boiling water, and allowed to boil from fifteen to thirty minutes, according to its age. Put no salt -Into the water; eover-it with a napkin as soon as removed from the water, for it cools rapidly. —Daisy Eyebright, . in Country Gent.