The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

One cup full of the corn will be sufficient for six or more persons. Put cold water on it, and the hulls that rise on top pour off, then put on cold soft or rain water about one pint and a half, all it will soak up, set it where it will keep quite warm, in an earthen dish or a good tin basin. It will soak in five or six hours. Then put in sweet cream and milk, butter, salt, pepper and a little flour. ' Just boil long enough to cook the flour. This is delicious when rightly proportioned, according to quantity of corn. The sweet corn must be of the best. Mrs. Rorer's way of drying sweet corn: **Score the corn down the center of each row of grains, then with the back of the knife press out all the pulp, leaving the hull on the cob.*' Spread this pulp raw on plates and dry around stove. It will brown easily, so watch it closely. Roast Green Corn. Mrs. Herrick says that " corn is excellent roasted in this way. Select tender ears, turn the husks and remove the silk, then re-cover the corn with the husks. Lay on the bottom of the oven with grate under, turning often." I should think in a hot oven it would roast in from twenty to thirty minutes. Mock Oysters. Grate six good sized ears of sweet corn; rub it through a hair-sieve to rid it of the hulls; add two well beaten eggs, two tablespoons of thick cream, one tablespoon of butter, two of fine rolled cracker, one teaspoon salt, one-fourth of pepper. Beat this all well together; have a lump of good butter about the The Queen Cook Book 1 19 size of half an egg; when hot on griddle drop the corn mixture in tablespoonfuls, allowing space that they do not run together; when they are a nice brown turn them over and brown the other side; it requires about five minutes to cook them. This will make about two dozen oysters; serve them hot. They can be cooked while the table is being waited on. « Corn Fritters. "i / * / Prepare one dozen ears of corn the same as for mock oysters and put it in fritter batter made of two eggs beaten separately, one cup of flour, one teaspoon of baking powder, one-half pint of milk, salt and pepper. Fry in hot fat, drop in by spoonfuls in the fat. So soon as brown on both sides they are done. Take out with a wire skimmer, drain on good plain brown paper. Beets. Wash the beets but do not break the skin. It takes from one to four* hours to boil, according to age. An old or wilted beet will never be eatable. When tender put them in a pan of cold water and quickly rub ofl the skins with the hand, keeping them as hot as possible, slice them round and put butter, salt, pepper and hot vinegar on them and set in the heater. Be sure ygu have the rich, long, blood beet. Baked Beets. It is not, perhaps, generally known that common beets baked in the same manner as potatoes are much sweeter and drier than when boiled; peel them and dish them up the same as boiled beets. roEs. aving out the butter, I peel, slice them intQ and pepper them, let negar to suit themdressing. ND Fried. water, boil till tender, then slice round, put am sauce, or slice and etables must be taken iter, add salt, boil till linutes; drain and dry salt and pepper, or a 1 parsnips sliced and r mash them and stir id shelled just oefore ;an before shelling, the juices which we gives them their defind it in an old pea. t thirty minutes, add I20 The Queen Cook Book Curing Beets for Winter Use.