Rensselaer Union, Volume 8, Number 48, Rensselaer, Jasper County, 17 August 1876 — Hulled Corn. [ARTICLE]

Hulled Corn.

This old-fashioned luxury is coming into style again, and as it is really a deli cious dish when properly prepared, it may be acceptable to know the modus operandi of doing it right. Take a six quart panful of ashes (hard-wood ashes if possible, as they are stronger); put them into an iron kettle, with three gallons of water; let them boil about five minutes; then set off from the fire, and turn in a pint of coid water to settle it. Turn off the lye and strain; put it into an iron kettle, and put in six quarts of shelled corn; put it over a brisk fire, and let it boil half an hour, skimming and stirring frequently. The outside skin of the kernels will then slip off. Strain off the lye, and rinse thoroughly in several clear waters. When the lye is thus weakened turn the com into a large dish-pan, and turn In water enough to cover it; then rub thoroughly with the hands, till the little black chits come off; rinse and strain off till the water looks clear; then put back into a clean kettle, with water enough to cover it, and let it boil slowly. It will swell no more than double the first quantity. Boil till quite soft; it may be necessary to add

water occarfonalty; itfr often, so as not to bum at the bottom of the kettle; when Julte soft put Ip two large tablespoonfuls f salt, afid stir well. To be eaten with milk, or butter and sugar. It is a healthy dWb, and although there is work In preparing it, yet It U good enough to pay fqr the labor and trouble. It is good either hot or cold, and was considered by our gtandparente to be one of the greatest luxuries of the table. Wheat hulled in the same way is considered a great delicacy, and a very beneficial diet for invalids. but is not so staple or nutritions as Indian corn. Smaller quantities can be prepared by using less lye and corn.— Farmer's Wife, in Country Gentleman.