IS* THE RURAL COOK BOOK.
otherwise until the following morninfr. as there is danger of its souring.
Clean and scald your boiler thoroughly and fill with the com properly
husked and silked, discarding all ears either over or under ripe. Cook
as for the table. Removing from the boiler, score each row of kernels
with a sharp knife and shave off not too close to the cob. After cutting
from cob, measure and to each eight pints of corn add one pint of salt
and mix thoroughly with the hands until a brine is formed. Have ready
a well-scalded and clean crock and pack corn in this as it is mitred.
When jar is filled within one inch of top, cover with a clean white cloth
large- enough to hang over edge of crock. On this cloth put about an
inch of salt, and on the salt a plate that fits the top of jar. Now it is
ready to put in the cellar or any cool place for Fall and Winter use, but
in its preparation for the table lies the secret of- Its success. There is
only one way of making it palatable, but with directions strictly adhered
to it is preferred by many to canned corn. About one and one-half hour
before the meal at which one wishes to serve it it must be brought from
the cellar^ — enough for one meal— and cold water enough to cover poured
on and at once poured off. Then sufficient boiling water is poured on to
cover and it is allowed to stand on the back of the range for 15 minutes.
This water is drained off and. sufficient fresh boiling water poured on to
cover and the same time allowed. This process is repeated twice more,
in all four times. Then cream, butter, sugar and if liked a little pepper
is added. In short after pouring off the water for the fourth time it is
prepared exactly as canned corn. The process of removing the salt by a
swift boiling water process instead of a slow cotd water process seems
to leave the corn as fresh as when taken from the cob. This, together
with the case with which it is prepared— so much easier and surer than
canning — makes the process ideal.
Southern Dried Corn.— Sew firmly into a quil ting-frame a strot^
sheet Gather the com when ready for use, husk and remove silk. Put
on in boiler, cover with water and when it starts boiling let cook well
for 10 or 15 minutes. Take off, allow it to cool some, then score and cut
off, but not too close, to have it shucky, and scrape off what remains on
ear. Have your frame out in a sunny place, spread corn evenly upon it,
cover with a mosquito netting and it will dry quickly in this way, as it
dries from below just as fast as above. Then at some convenient time
when the oven is piping hot put it in the oven to heat well through in
order to kill any chance "microbe." When it comes time to cook the
dried corn wash well in water. Put to soak in milk over night and cook
in the milk it soaked in; season with sugar, salt, pepper and butter, and
you will find it very good and know that it is clean.
Uncooked Canned Corn. — Prepare corn by removing husks and silk;
break into pieces large enough to fit into two-quart cans. Season cold
THE RURAL COOK BOOK. 15S
water with just enough salt to taste✪ Uncooked Canned Corn. Then fill the cans up with this
salt water; have new rubbers for cans, and when you have got the air
bubbles all out seal your cans and stand them iqtside down to see that
they do not leak. If they do not your corn will keep all right. Some
cut it off and can same wa.y, but always fill the can first and then put
in the salt water. We are told that this corn keeps perfectly.
Page 116 · 1 recipe record on this page
Presented as published in 1907. 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
otherwise until the following morning, as there is danger of its souring. Clean and scald your boiler thoroughly and fill with the com properly husked and silked, discarding all ears either over or under ripe. Cook as for the table. Removing from the boiler, score each row of kernels with a sharp knife and shave off not too close to the cob. After cutting from cob, measure and to each eight pints of corn add one pint of salt and mix thoroughly with the hands until a brine is formed. Have ready a well-scalded and clean crock and pack corn in this as it is mired. When jar is filled within one inch of top, cover with a clean white cloth large- enough to hang over edge of crock. On this cloth put about an inch of salt, and on the salt a plate that fits the top of jar. Now it is ready to put in the cellar or any cool place for Fall and Winter use, but in its preparation for the table lies the secret of- Its success. There is only one way of making it palatable, but with directions strictly adhered to it is preferred by many to canned corn. About one and one-half hour before the meal at which one wishes to serve it it must be brought from the cellar—enough for one meal— and cold water enough to cover poured on and at once poured off. Then sufficient boiling water is poured on to cover and it is allowed to stand on the back of the range for 15 minutes. This water is drained off and sufficient fresh boiling water poured on to cover and the same time allowed. This process is repeated twice more, in all four times. Then cream, butter, sugar and if liked a little pepper is added. In short after pouring off the water for the fourth time it is prepared exactly as canned corn. The process of removing the salt by a swift boiling water process instead of a slow cotd water process seems to leave the corn as fresh as when taken from the cob. This, together with the case with which it is prepared— so much easier and surer than canning — makes the process ideal.
Southern Dried Corn.— Sew firmly into a quilting-frame a strot^ sheet Gather the com when ready for use, husk and remove silk. Put on in boiler, cover with water and when it starts boiling let cook well for 10 or 15 minutes. Take off, allow it to cool some, then score and cut off, but not too close, to have it shucky, and scrape off what remains on ear. Have your frame out in a sunny place, spread corn evenly upon it, cover with a mosquito netting and it will dry quickly in this way, as it dries from below just as fast as above. Then at some convenient time when the oven is piping hot put it in the oven to heat well through in order to kill any chance "microbe." When it comes time to cook the dried corn wash well in water. Put to soak in milk over night and cook in the milk it soaked in; season with sugar, salt, pepper and butter, and you will find it very good and know that it is clean.
Uncooked Canned Corn. — Prepare corn by removing husks and silk; break into pieces large enough to fit into two-quart cans. Season cold
water with just enough salt to taste. Then fill the cans up with this salt water; have new rubbers for cans, and when you have got the air bubbles all out seal your cans and stand them iqtside down to see that they do not leak. If they do not your corn will keep all right. Some cut it off and can same way, but always fill the can first and then put in the salt water. We are told that this corn keeps perfectly.
Records on this page
Uncooked Canned Corn