The encyclopaedia of practical cookery

Green-Corn Soup. — (1) With a very sharp knife scrape the thinnest possible shaving from six ears of sweet corn, and with the back of the knife scrape out the pulp, leaving the hull on the cob. Break the cobs if long, put them on to boil in cold water sufficient to cover, and boil for thirty minutes, then strain. There should be about 1 pint of water after straining. Put the corn-water on to boil again, and when boiling add the corn pulp. Cook for fifteen minutes longer, add 1 teaspoonful of salt, i saltspoonful of white pepper, 1 teaspoonful of sugar, and 1 pint of boiling milk. Thicken with 1 teaspoonful of flour and 1 table-spoonful of butter, cooked together. Boil for five minutes, and serve at once. (2) Boil 1 pint of grated green corn and one large onion in 1 pint of water for thirty minutes. Put in another saucepan 1 qt. of milk, and boil it; mix 1 large table-spoonful of flour with 2 table-spoonfuls of warmed butter, add a few table-spoonfuls of the boiling milk to mix smooth, then turn it into the rest of the milk and boil for eight minutes. Take out the onion, add the corn and a little salt and pepper, season to taste, and serve. (3) Put the required quantity of green corn into a saucepan with broth or water, and boil until quite soft ; rub it through a fine sieve, add more vegetable broth if required, boil up quickly, pour it into a tureen, and serve with small pieces of toasted bread. To obtain a dark green colour, a few spinachleaves may be boiled with it. (4) Put 1 pint of green corn into a saucepan of water, and boil until quite soft; drain the corn and pass it through a For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. Indian Corn — continued. fine wire sieve. Put a few pieces of celery, a buncli of parsley and sweet herbs in a saucepan with 3 pints of clear broth, and boil for thirty minutes. Strain the soup, return it to the saucepan, put in the prepared corn, and boil up again. Turn the soup into a soup-tureen, and serve with sippets of toast or croutons of fried bread. Green-Corn-and-Tomato Soup. — Put 21b. of beef, cut up into small pieces, into a saucepan with 3qts. of water, and boil gently at the side of the fire for two hours. Skim the liquor, put in several large tomatoes, and boil them for an hour. When cooked, drain and pass the tomatoes through a fine hair sieve, and return them to the soup. Boil a few ears of corn in salted water ; when cooked, free the corn from the cob and put it in the soup ; put in also a small lump of butter, and season to taste with salt and pepper. Boil the soup again, pour it into a soup-tureen, and serve with a plate of sippets of toast or croutons of fried bread. Kentucky Green-Corn Pudding. — Put 1 pint of grated green corn in a basin ; mis with it 1 pinch of salt, a small quantity of warmed butter, and the yolks of three eggs beaten [illustration: Fig. 971. Kentucky Green-Corn Pudding.] along with J pint of milk. Butter a pan, pour in the batter, and bake till set in the middle. It is to be served as a vegetable. See Fig. 971.