Healthful cookery

Boiled Green Corn. — Remove the husks and every thread of the silk fiber. Place in a kettle, the larger ears at the bottom, with sufficient boiling water to nearly cover. Cover with the clean inner husks, and cook from twenty to thirty minutes, according to the age of the corn ; too much cooking hardens it, and detracts from its flavor. When the milk has thickened, and a raw taste is no longer Healthful Cookery apparent, it is sufficiently cooked. Green corn is said to be sweeter if boiled with the inner husks on. For cooking in this way, strip off all outer husks, and remove the silk, tying the inner husk around the ear with a bit of thread, and boil. Remove from the kettle, place in a heated dish, cover with a napkin, and serve at once on the cob. Some recommend scoring or splitting the corn by drawing a sharp knife through each row lengthwise. This is a wise precaution against insufficient mastication. Stewed Com Pulp. — Take six ears of green corn, or enough to make a pint of raw pulp ; with a sharp knife cut a thin shaving from each row of kernels, or score each kernel, and with the back of the knife scrape out the pulp, taking care to leave the hulls on the cob. Heat a cup and a half of rich milk (part cream if preferable) to boiling, add the corn, cook twenty or thirty minutes; season with salt and a teaspoonful of sugar if desired. Nuttolene and Corn. — Place alternate layers of stewed or canned sweet corn and dice of Nuttolene in a pudding-dish. Cover, and place in a moderate oven until just heated through. Serve at once. This combination of Nuttolene and corn is most pleasing. Vegetables 1 5 1 Stewed Nuttolene or Protose and Sweet Corn. — Heat canned corn in water, and salt to taste. Thicken a very little, and drop in strips or dice of Nuttolene or Protose. Heat through, and serve at once. Stewed Green Corn. — Cut the corn from the cob, and with the back of the knife scrape out all the pulp, being careful to leave the hulls on the cob. Put into a stew-pan with half as much water as corn, cover closely, and stew gently until thoroughly cooked, stirring frequently to prevent the corn from sticking to the pan; add cream or milk, or Cocoanut Cream, to make the requisite amount of juice, and season with salt if desired. A teaspoonful of white sugar may be added. Cold boiled corn cut from the cob and stewed a few minutes in a little milk makes a very palatable dish. Summer Succotash. — This may be made by cooking separately until tender equal quantities of shelled beans and corn cut from the cob, and then mixing them ; or the beans may be cooked until nearly soft, an equal quantity of shaved corn added, and the whole cooked fifteen or twenty minutes or longer. Season with cream or Nut Cream, and salt if desired. Healthful Cookery *Com Patties. — i can corn, i cup Nut Meal, 2/4 quart bread-crumbs, 3 eggs. Rub the corn from one pint can through a colander, add to it one cup of Nut Meal, three fourths of a quart of bread-crumbs, three wellbeaten eggs, with salt to season. Fresh corn is preferable when obtainable. Form into patties, and bake. Granuto with Sweet Cora. — 1 cup corn pulp, 1 cup water, % CUP Granuto, salt to taste.