"Cousin Kate," observed Alice, "as my favorite
vegetable is sweet corn, I should like to know
your pet method of cooking it."
"I prefer it stewed," I said, "as it retains all
its sweetness when cooked in that manner. Cut
the corn from the cob ; but be careful, in so doing,
not to cut any portions of the cob. Scrape off the
milk, also the eyes of the grains. When you have
prepared all your corn, put it in a stew-pan,
adding not more than half a pint of water to a
quart of corn. Cover closely and stew gently for
thirty or forty minutes, stirring frequently at first
to prevent it sticking to the kettle and burning.
By the time it is thoroughly cooked the water will
have evaporated, and you can se'ason to taste with
salt and butter; or you can use sweet cream✪ Stewed Corn, if
you prefer it to butter. Corn cooked in this way
is much sweeter than when steamed or boiled, and
it is much easier to cut it from the cob before than
after it is cooked.
"Corn oysters I think especially nice. They
are made in this manner : 8^311 1 each row of ker-
nels through the middle, while on the cob. Shave
off thinly, then again in the same way, and finally
scrape off the eyes and milk. This method of
preparing the corn is much nicer than grating it.
To the corn from eijrht or ten medium-sized ears.
100 COOKING AND CASTLE-BUILDING.
add the whites of three eggs, beaten to a stiff
froth, and three tablespoonfiils of flour. Add the
egg and flour alternately, first egg and then flour,
in two or three portions, stirring them in with a
fork. Season lightly with salt and pepper, and
fry the same as oysters, putting a spoonful at a
time on the griddle, or in the spider. Fry in a
small quantity of lard and butter mixed✪ Corn Oysters. Brown
on both sides and serve on a heated platter."
"Kate, / beseech you," Emeline said, as soon
as I paused, "that you deal justly with the potato
— the white potato that we eat at all meals, and
in all seasons, nearly every day of our lives.
What a sorry, sad-looking object it is as it comes
from the hands of some cooks, sent to the table in
its dingy jacket, or sallow and waxen, without its
jacket, that having been hastily removed just
before servino:. But served in either of these
styles it is preferable to that miserable mash,
bluish in color, full of lumps and cold stifiiiess, or
watery and rank in flavor."
"Your descriptions," I replied, "are perfect,
Emeline ; I recognize each as an old acquaintance.
The white, or Irish potato, when full grown, I
think, is always better pared before cooking.
Not only pared, but well pared. Having carefully
removed all the dark eyes and dingy spots, let the
potatoes lie for an hour or two in a plentiful sup-
ply of cold water, and then put them to boil, in a
BREAKFAST-TABLE GOSSIP. 101 ✪ Boiled Potatoes
Page 41 · 3 recipe records on this page
Presented as published in 1880. 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
"Cousin Kate," observed Alice, "as my favorite vegetable is sweet corn, I should like to know your pet method of cooking it."
"I prefer it stewed," I said, "as it retains all its sweetness when cooked in that manner. Cut the corn from the cob ; but be careful, in so doing, not to cut any portions of the cob. Scrape off the milk, also the eyes of the grains. When you have prepared all your corn, put it in a stew-pan, adding not more than half a pint of water to a quart of corn. Cover closely and stew gently for thirty or forty minutes, stirring frequently at first to prevent it sticking to the kettle and burning. By the time it is thoroughly cooked the water will have evaporated, and you can season to taste with salt and butter; or you can use sweet cream, if you prefer it to butter. Corn cooked in this way is much sweeter than when steamed or boiled, and it is much easier to cut it from the cob before than after it is cooked.
"Corn oysters I think especially nice. They are made in this manner : Slit each row of kernels through the middle, while on the cob. Shave off thinly, then again in the same way, and finally scrape off the eyes and milk. This method of preparing the corn is much nicer than grating it. To the corn from eight or ten medium-sized ears.
add the whites of three eggs, beaten to a stiff froth, and three tablespoonfiils of flour. Add the egg and flour alternately, first egg and then flour, in two or three portions, stirring them in with a fork. Season lightly with salt and pepper, and fry the same as oysters, putting a spoonful at a time on the griddle, or in the spider. Fry in a small quantity of lard and butter mixed. Brown on both sides and serve on a heated platter."
"Kate, / beseech you," Emeline said, as soon as I paused, "that you deal justly with the potato — the white potato that we eat at all meals, and in all seasons, nearly every day of our lives. What a sorry, sad-looking object it is as it comes from the hands of some cooks, sent to the table in its dingy jacket, or sallow and waxen, without its jacket, that having been hastily removed just before serving.. But served in either of these styles it is preferable to that miserable mash, bluish in color, full of lumps and cold stiffness, or watery and rank in flavor."
"Your descriptions," I replied, "are perfect, Emeline ; I recognize each as an old acquaintance. The white, or Irish potato, when full grown, I think, is always better pared before cooking. Not only pared, but well pared. Having carefully removed all the dark eyes and dingy spots, let the potatoes lie for an hour or two in a plentiful supply of cold water, and then put them to boil, in a
Records on this page
Stewed CornCorn OystersBoiled Potatoes