(3) Cover 2qts. of dried corn with cold water, add 1 table- spoonful of powdered carbonate of ammonia (saleratus), .and boil the corn until the hulls crack and begin to curl up. Wash the corn three or four times in cold water, rubbing between the hands to free it from husks or hulls, and after all the hulls are removed, boil it in salted water, or milk-and-water until tender ; season with pepper✪ Dried Corn and butter, and serve either as a vegetable or with milk or cream and sugar. Fried Corn. — (1) Put j tin of Indian Corn in a bowl and mash it ; add one egg, 1 table-spoonful of warmed butter, pepper and salt to taste, and mix well. Put a piece of butter in a frying-pan, shape the corn like oysters witli a table-spoon, and when the butter is melted, drop in the corn, flatten it, and fry on botli sides to a light golden brown. (2) Put 1 pint of grated green corn into a basin, stir in 1 breakfast-cupful of flour, 1 dessert-spoonful of salt, 1 tea- spoonful of pepper, and one egg. Mix the ingredients together, drop small quantities at a time into melted lard, and fry. In taste they resemble fried oysters. They are an excellent relish for breakfast, and a good side dish for dinner. Grated Corn. — Put the required number of ears of Indian Corn into a saucepan of water, and boil them. Grate off the cob, add a little butter, salt, and cream, put the mixture into a dish, and serve like a vegetable. Grated Corn Pudding-. — To lqt. of grated boiled corn add the yolks of four eggs, 1 teacupful each of butter and milk, and salt and pepper to taste✪ Fried Corn. When well mixed, turn it into a buttered tin pan or dish, set it in the oven, and bake until done. Take it out, and serve. Green-Corn Cakes. — (1) Mix well together lqt. of green Indian Corn, rasped from the ear with a coarse grater, 2 teacupfuls of new milk, 1 teacupful of flour, and two well-beaten eggs ; season the batter with salt and pepper, and bake in cakes upon a griddle. The corn should be in a state most suitable for roasting or boiling. This is an excellent dish. (2) Remove the husk and the silky fibre from some green corn, put it in boiling water, cover with the clean inner husks, and boil for a-quarter-of-an-hour. When the liquor has thickened, strain off the corn, cut through each row of kernels with a sharp-pointed knife, and press out the pulp with the back of the knife, leaving the hull on the cob. To 1 pint of corn pulp add two well-beaten eggs, 2 table-spoonfuls of flour. 1 pinch of pepper, and 1 saltspoonful of salt ; shape the corn paste into small cakes, and cook them on a buttered griddle till dark brown on both sides. Servo hot. (3) Grate enough green corn to fill a pint measure, add to it 1 gill of milk, the yolks of two eggs, not beaten, 1 tea- spoonful of salt, i saltspoonful of pepper, and flour enough to form a medium stiff batter. Beat the whites of the eggs to a stiff froth, mix them lightly with the batter, form the paste into cakes, and cook them on a griddle. Green-Corn Fritters. — (1) Prepare four fresh ears of green Indian Corn as for Boiled Green Coen (No. 2) ; after draining them carefully, place them in a bowl, season with salt and Fig. 970. Green-Corn Fritters.

AI-modernized reading of the original text

(3) Cover 2qts. of dried corn with cold water, add 1 tablespoonful of powdered carbonate of ammonia (saleratus), .and boil the corn until the hulls crack and begin to curl up. Wash the corn three or four times in cold water, rubbing between the hands to free it from husks or hulls, and after all the hulls are removed, boil it in salted water, or milk-and-water until tender ; season with pepper and butter, and serve either as a vegetable or with milk or cream and sugar. Fried Corn. — (1) Put j tin of Indian Corn in a bowl and mash it ; add one egg, 1 table-spoonful of warmed butter, pepper and salt to taste, and mix well. Put a piece of butter in a frying-pan, shape the corn like oysters with a table-spoon, and when the butter is melted, drop in the corn, flatten it, and fry on both sides to a light golden brown.. (2) Put 1 pint of grated green corn into a basin, stir in 1 breakfast-cupful of flour, 1 dessert-spoonful of salt, 1 teaspoonful of pepper, and one egg. Mix the ingredients together, drop small quantities at a time into melted lard, and fry. In taste they resemble fried oysters. They are an excellent relish for breakfast, and a good side dish for dinner. Grated Corn. — Put the required number of ears of Indian Corn into a saucepan of water, and boil them. Grate off the cob, add a little butter, salt, and cream, put the mixture into a dish, and serve like a vegetable. Grated Corn Pudding. — To 1 qt. of grated boiled corn add the yolks of four eggs, 1 teacupful each of butter and milk, and salt and pepper to taste. When well mixed, turn it into a buttered tin pan or dish, set it in the oven, and bake until done. Take it out, and serve. Green-Corn Cakes. — (1) Mix well together 1 qt. of green Indian Corn, rasped from the ear with a coarse grater, 2 teacupfuls of new milk, 1 teacupful of flour, and two well-beaten eggs ; season the batter with salt and pepper, and bake in cakes upon a griddle. The corn should be in a state most suitable for roasting or boiling. This is an excellent dish. (2) Remove the husk and the silky fibre from some green corn, put it in boiling water, cover with the clean inner husks, and boil for a quarter of an hour. When the liquor has thickened, strain off the corn, cut through each row of kernels with a sharp-pointed knife, and press out the pulp with the back of the knife, leaving the hull on the cob. To 1 pint of corn pulp add two well-beaten eggs, 2 table-spoonfuls of flour. 1 pinch of pepper, and 1 saltspoonful of salt ; shape the corn paste into small cakes, and cook them on a buttered griddle till dark brown on both sides. Servo hot. (3) Grate enough green corn to fill a pint measure, add to it 1 gill of milk, the yolks of two eggs, not beaten, 1 teaspoonful of salt, i saltspoonful of pepper, and flour enough to form a medium stiff batter. Beat the whites of the eggs to a stiff froth, mix them lightly with the batter, form the paste into cakes, and cook them on a griddle. Green-Corn Fritters. — (1) Prepare four fresh ears of green Indian Corn as for Boiled Green Corn (No. 2) ; after draining them carefully, place them in a bowl, season with salt and Fig. 970. Green-Corn Fritters.

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