drop the mixture by spoonfuls into hot fat, and fry
to a golden brown. Drain, and serve dusted with
fine’salt and coralline pepper✪ Gnocchi alia Napolitana.
Corn, Indian, roasted. — Husk and silk the cobs as
before, brush them over with butter, season them
with salt and pepper✪ Roasted Corn, and lay them in a baking tin
in front of and close to a clear hot fire ; let them
toast till they are nicely browned, turning them
now and again to ensure their colouring evenly, and
serve very hot.
and tomatoes. — Peel and cut up small
a pound of tomatoes, put them into a pan with butter,
salt, and pepper, and let them all simmer gently at
the back of the range till they are reduced to two-
thirds of their original bulk. Have ready six ears of
corn previously husked, silked, and cooked for fifteen
minutes in salted water ; cut the grains from the cob,
stir the former in among the tomatoes, and serve hot.
succotash. — Have ready half a breakfast-
cupful of grated or canned corn and the same of
cooked beans. (If French or string beans are chosen,
cook in just enough salted water to cover them ;
if Lima or butter beans are used, cook till perfectly
tender; whilst if dried beans are preferred, they must
be soaked for twenty-four hours and then cooked
as usual.) Mix the corn and the beans, season to
taste with salt and pepper, add just enough milk to
moisten it all, stir in a teaspoonful of flour and a
full tablespoonful of butter, let it just boil up well,
then serve. If over-cooked the corn toughens.
'pie. — Stir together a tablespoonful each
of sifted flour and butter over the fire till perfectly
VEGETABLES.
57
blended (or take an equivalent amount of white roux)
and moisten with about a gill of milk or single cream,
season to taste with salt and Avhite pepper, then stir
in the yolks and whites of two eggs beaten separately,
and lastly the grains cut from four or five ears of
cold boiled (or✪ Corn Pie canned) Indian corn, and bake twenty
minutes in a shallow piedish.
Corn, Indian, omelet. — Grate the grains from six
boiled cobs, and mix this pulp with three eggs whipped
as for an omelet, and finish in the usual way, after
seasoning it to taste with salt, pepper, and minced
parsley.
stewed. — Grate enough uncooked green
corn to make a heaping cupful, add one quarter of a
cupful of new milk, a dust of flour, pepper and salt
to taste, and a teaspoonful of butter.^ Bring it slowly
to the boil, lifting it off directly that point is reached,
and serve. Cold cooked or canned corn may be served
thus, but should be added to the boiling milk, &c.,
and only just stirred over the fire till perfectly hot,
without further cooking.
oysters. — Pour off the liquid from a
can of Indian corn, and mash the corn finely in a
mortar, dredging it, as you pound, with wheat flour.
Now mix in two well-beaten eggs, gradually, beating
it all thoroughly, and seasoning it with a saltspoonful
of salt and a little essence of anchovy✪ Corn Oysters. Shape the
mixture quenelle fashion, with two small teaspoons,
into little oval cakes, one inch thick, and fry a golden
brown in plenty of hot fat (half butter, half lard,
being considered the best friture). This is an
American recipe.
58
VEGETABLES.
Page 29 · 9 recipe records on this page
Presented as published in 1902. 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
drop the mixture by spoonfuls into hot fat, and fry to a golden brown. Drain, and serve dusted with fine salt and coralline pepper.
Corn, Indian, roasted. — Husk and silk the cobs as before, brush them over with butter, season them with salt and pepper, and lay them in a baking tin in front of and close to a clear hot fire ; let them toast till they are nicely browned, turning them now and again to ensure their colouring evenly, and serve very hot.
and tomatoes. — Peel and cut up small
a pound of tomatoes, put them into a pan with butter, salt, and pepper, and let them all simmer gently at the back of the range till they are reduced to twothirds of their original bulk. Have ready six ears of corn previously husked, silked, and cooked for fifteen minutes in salted water ; cut the grains from the cob, stir the former in among the tomatoes, and serve hot.
succotash. — Have ready half a breakfastcupful of grated or canned corn and the same of cooked beans. (If French or string beans are chosen, cook in just enough salted water to cover them ; if Lima or butter beans are used, cook till perfectly tender; whilst if dried beans are preferred, they must be soaked for twenty-four hours and then cooked as usual.) Mix the corn and the beans, season to taste with salt and pepper, add just enough milk to moisten it all, stir in a teaspoonful of flour and a full tablespoonful of butter, let it just boil up well, then serve. If over-cooked the corn toughens.
'pie. — Stir together a tablespoonful each
of sifted flour and butter over the fire till perfectly
blended (or take an equivalent amount of white roux) and moisten with about a gill of milk or single cream, season to taste with salt and Avhite pepper, then stir in the yolks and whites of two eggs beaten separately, and lastly the grains cut from four or five ears of cold boiled (or canned) Indian corn, and bake twenty minutes in a shallow piedish.
Corn, Indian, omelet. — Grate the grains from six boiled cobs, and mix this pulp with three eggs whipped as for an omelet, and finish in the usual way, after seasoning it to taste with salt, pepper, and minced parsley.
stewed. — Grate enough uncooked green
corn to make a heaping cupful, add one quarter of a cupful of new milk, a dust of flour, pepper and salt to taste, and a teaspoonful of butter.^ Bring it slowly to the boil, lifting it off directly that point is reached, and serve. Cold cooked or canned corn may be served thus, but should be added to the boiling milk, &c., and only just stirred over the fire till perfectly hot, without further cooking.
oysters. — Pour off the liquid from a
can of Indian corn, and mash the corn finely in a mortar, dredging it, as you pound, with wheat flour. Now mix in two well-beaten eggs, gradually, beating it all thoroughly, and seasoning it with a saltspoonful of salt and a little essence of anchovy. Shape the mixture quenelle fashion, with two small teaspoons, into little oval cakes, one inch thick, and fry a golden brown in plenty of hot fat (half butter, half lard, being considered the best friture). This is an American recipe.
Records on this page
Corn and TomatoesGnocchi alia NapolitanaCorn OmeletStewed CornBoiled CornRoasted CornCorn PieSuccotashCorn Oysters