The encyclopaedia of practical cookery

Puree of Green Corn. — Wash and drain 1 qt. of sweet corn; put it into a saucepan with 2qts. of boiling water, two or three small onions, a bunch of thyme and parsley, one carrot, two or three cloves, and salt and pepper to taste. Boil the corn until tender, then pour it on to a fine wire sieve, remove the onions, carrot, parsley, thyme, and cloves, and rub the corn through the sieve, using a wooden spoon. Return the corn to the saucepan with a small quantity of rich broth and 2oz. of butter, and stir over the fire for a few minutes. Serve the puree very hot. Roasted Green Corn. — Husk one dozen ears of corn, and remove the silk ; rub them with butter, season with pepper and salt, lay them in a dripping-pan, and place the pan as close as possible to a clear hot fire. Occasionally turn the ears, and change their position in the pan so that all may cook evenly ; when they are browned, serve hot. Stewed Green Corn. — (1) Remove the husks and silk from one dozen ears of fresh green corn; cut downwards through the centre of each row of grains, and then scrape them out of their skin with the back of a knife ; when all are cut, put them into a saucepan, cover with boiling water, and boil for twenty minutes. Mix to a smooth paste 1 table-spoonful each of butter and flour, and when the corn has boiled add the butter and flour to it, together with ½ pint of milk, and a seasoning of salt and pepper ; boil again for three minutes, and then serve. Cream may be used instead of the thickened milk if desired. (2) Put a saucepan containing water over the fire with a lump of salt ; shell the corn, throw it into the water when boiling, and boil until nearly cooked. Drain the corn, put it into another saucepan, moisten with a small quantity of broth and rich meat gravy, and boil until quite cooked. Season the corn to taste with salt and pepper, turn it on to a hot dish, and serve. (3) Put a tin of corn into a saucepan together with the liquor in which it is preserved, and cook over a moderate fire until tender ; drain the liquor, and mix with it enough milk to make up a pint. Stir together over the fire 1 table-spoonful each of butter and flour until they bubble, then gradually mix in the milk and liquor from the corn, add the corn also, let it boil once, season with salt and pepper, and serve hot. Stewed Green Corn and Tomatoes.— Put twelve tender ears of corn in salted water, boil them for about fifteen minutes, and then cut the corn off the cob. Peel about 21b. of tomatoes, cut them in small pieces, put in a saucepan with pepper, salt, and butter, stand the pan at the back of the range, and simmer the contents till reduced to twothirds of the original bulk. Then mix the tomatoes and corn together, and serve as a vegetable or as a separate dish. INDIAN CRESS. — See Nasturtiums. INDIAN CURRY. — See Curry. INDIAN PICKLES. — See Pickles. INDIAN PUDDING. — See Puddings. INDIAN SAUCE l’Indienne).— See Sauces. INDIAN TARTLETS. — See Tartlets. INDIAN TOFFY. — See Toffy. INDIGO. — -A vegetable colouring, sometimes used | very sparingly in confectionery. For details respecting Culinary Processes, Utensils , Sauces, <Stc., referred to, see under their special heads. the encyclopedia of practical cookery. INFERNO. — A wine of Lombardy, manufactured in the Yaltellina, chiefly exported to Switzerland and the Tyrol.