INDIAN CORN (Fr. Ma'is ; Ger. Mais). — -In America,
where this grows to perfection, it is commonly known as
corn, whereas in most other countries it takes its popular
name from the botanical one (Zea Mays). To us it is
better known in its prepared form of cornflour, or corn-
starch, hominy, maizena, polenta, and a variety of other
preparations of it ; but enterprising Americans have been
preparing for use the corn itself, in such a manner that
it can be supplied to us green, preserved, or dried. The
following are some good receipts for its preparation :
Boiled Green Corn. — (1) Choose short, thick ears of fresh
green corn ; remove all the husk except the inner layer ;
strip that down to remove all the silk from the corn and to
permit the cutting away of any defective grains, and then
replace it, and tie it at the upper end of each ear of corn.
Have ready a large pot half-full of boiling water, put in
the corn, and boil steadily for about twenty minutes if the
ears are large, or fifteen minutes if they are of medium size;
then take it from the boiling water, remove the strings, and
serve hot at once. If it seems desirable to strip off the
inner husk before sending to table, this must be done very
quickly, and the corn covered with a clean napkin to pre-
vent the escape of heat. Serve plenty of butter, pepper, and
salt with the corn. Sometimes the butter, pepper, and salt
Indian Corn —continued.
are mixed by heating them together, and then served in a
gravy-bowl. The fresher the corn, the sweeter it is ; it
seems to lose its most delicate flavour after having been
gathered a few hours.
(2) Eemove the outer leaves and silk of six young and
tender ears of Indian Corn, and place them in a saucepan,
covering with water. Add l breakfast-cupful of milk, Joz. of
butter, and 1 handful of salt. Cook for twenty minutes,
and serve on a folded napkin spread over a dish. Green
corn preserved in tins should be cooked in the same manner.
Corn Beer. — (1) Put 1 pint of Indian Corn into a saucepan
containing water, and boil it till a little soft ; then turn it
into a 2gall. jar, add lgall. of water and 1 pint of molasses,
shake well, set the jar in a warm place to ferment, and in
about twenty-four hours the beer will be ready. When all
this beer has been used, by adding more water and molasses
to the corn, another quantity can be made. The corn will
last for fully six months, and the beer will be fit for use in
twelve hours after making by keeping the jar warm. It is
far cheaper and more wholesome than cider. A little yeast
will greatly assist the working.
(2) Put into a jar 2qts. of hulled Indian Corn, and add
5qts. of lukewarm water, 1 pint of yeast, the same of
molasses, and 2 table-spoonfuls of essence of winter-green.
This should be made early in the morning, bottled in the
evening, and can be used the following day. The yeast used
should be of the best.
Page 136
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
INDIAN CORN (Fr. Maïs ; Ger. Mais). — In America, where this grows to perfection, it is commonly known as corn, whereas in most other countries it takes its popular name from the botanical one (Zea Mays). To us it is better known in its prepared form of cornflour, or cornstarch, hominy, maizena, polenta, and a variety of other preparations of it ; but enterprising Americans have been preparing for use the corn itself, in such a manner that it can be supplied to us green, preserved, or dried. The following are some good receipts for its preparation : Boiled Green Corn. — (1) Choose short, thick ears of fresh green corn ; remove all the husk except the inner layer ; strip that down to remove all the silk from the corn and to permit the cutting away of any defective grains, and then replace it, and tie it at the upper end of each ear of corn. Have ready a large pot half-full of boiling water, put in the corn, and boil steadily for about twenty minutes if the ears are large, or fifteen minutes if they are of medium size; then take it from the boiling water, remove the strings, and serve hot at once. If it seems desirable to strip off the inner husk before sending to table, this must be done very quickly, and the corn covered with a clean napkin to prevent the escape of heat. Serve plenty of butter, pepper, and salt with the corn. Sometimes the butter, pepper, and salt
Indian Corn —continued.
are mixed by heating them together, and then served in a gravy-bowl. The fresher the corn, the sweeter it is ; it seems to lose its most delicate flavour after having been gathered a few hours.
(2) Remove the outer leaves and silk of six young and tender ears of Indian Corn, and place them in a saucepan, covering with water. Add l breakfast-cupful of milk, Joz. of butter, and 1 handful of salt. Cook for twenty minutes, and serve on a folded napkin spread over a dish. Green corn preserved in tins should be cooked in the same manner.
Corn Beer. — (1) Put 1 pint of Indian Corn into a saucepan containing water, and boil it till a little soft ; then turn it into a 2gall. jar, add lgall. of water and 1 pint of molasses, shake well, set the jar in a warm place to ferment, and in about twenty-four hours the beer will be ready. When all this beer has been used, by adding more water and molasses to the corn, another quantity can be made. The corn will last for fully six months, and the beer will be fit for use in twelve hours after making by keeping the jar warm. It is far cheaper and more wholesome than cider. A little yeast will greatly assist the working.
(2) Put into a jar 2qts. of hulled Indian Corn, and add 5qts. of lukewarm water, 1 pint of yeast, the same of molasses, and 2 table-spoonfuls of essence of winter-green. This should be made early in the morning, bottled in the evening, and can be used the following day. The yeast used should be of the best.