Miss Corson's practical American cookery and household management

Choose short, thick ears of fresh green com ; remove all the husk except the inner layer ; strip that down to remove all the silk from the corn and to permit the cutting away of any defective grains, and then replace it, and tie it at the upper end of each ear of corn. Have ready a large pot half full of actually boiling water ; put the corn into it, and boil it steadily for about twenty minutes if the ears are large, or fifteen if they are of medium size ; then take it from the boiling water, remove the strings, and serve it hot at once. If it seems desirable to strip off the inner husk before sending it to the table, this must be done very quickly, and the corn covered with a clean napkin to prevent the escape of the heat. Serve with the corn plenty of sweet butter, pepper, and salt. Sometimes the butter, pepper, and salt are mixed by heating them together, and then served in a hot gravy-bowl. The fresher the corn is, the sweeter it is ; it seems to lose its most delicate flavor after it has been gathered a few hours. HOW TO WARM COLD CORN. Cold boiled corn cut from the ear, and mixed with an equal ' quantity of cold potatoes chopped, can be fried with salt, pepper, and butter ; or heated with cold stewed tomatoes, and served on toast. GREEN CORN ROASTED. Husk a dozen ears of com, and remove the silk; rub them with butter, season them with pepper and salt; lay them in a dripping-pan, and prop it up 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 them hot at once. Or, pre- pare the com as directed above, and then brown it in a very hot oven. GREEN CORN STEWED. Remove the husks and silk from a dozen ears of fresh green corn ; cut downward through the centre of each row of grains, and then scrape them out of the skin with the back of a knife ; when all are cut, put the corn into a saucepan, just cover it with boiling water, and boil it for twentyminutes. Mix to a smooth paste a tablespoonful each of butter and flour ; and when the corn has boiled for twenty minutes, add the butter and flour to it, together with half a pint of milk and a palatable seasoning of salt and pepper ; let it boil again for three minutes, and then serve it. When cream is abundant, it may be used instead of the thickened milk. GREEN CORN PUDDING. Grate six large ears of green corn ; mix with the grated corn one heaping teaspoonful of salt, a quarter of a saltspoonful each of pepper and grated nutmeg, six eggs, and a pint and a half of milk ; put the pudding in a buttered earthen dish, and bake it in a moderate oven for half an hour. GREEN CORN GRIDDLE CAKES AND FRITTERS. Grate enough green corn to fill a pint measure ; add to it one gill of milk, the yolks of two eggs not beaten, a level teaspoonful of salt, a quarter of a saltspoonful of pepper, and flour enough to form a medium stiff" batter, about half a cupful ; beat the whites of the eggs to a stiff froth, mix them lightly with the batter, and bake the griddle-cakes on a griddle or a frying-pan, using just enough fat to prevent burning.