When made in large quantities a clean, new broom, with about six inches of the straw clit off, is used to rub off the hulls; a stiff whisk wonld answer the same purpose with small quantities. A quantity of water will be used during this scrubbing, the hulls being poured off with the water. Put the corn on to boil in' clear water; when it reaches the boiling point draw it back, so that it may simmer. It should not be stirred, as this makes it mushy. It requires long, slow simmering; when sufficiently cooked it may be salted to taste, and drained in a colander. When served it is either eaten with milk, or warmed up with butter in a frying pan, and served like a vegetable. In the Summer hulled com would ferment very quickly, so its manufacture takes place only after hard freez- ing has started in the Fall. Hulled com may al^o be prepared as follows : Wash two quarts of shelled com to remove loose bits; then place in a large iron kettle with two heapine tablespoons of saleratus, cover with cold water, let comt to a boil slowly and cook about an hour. Remove the kettle from fire, drain off the water, then pour the corn, from which the hulls will already be loosened, into a large pan of water. Rub the com between the hands to loosen the hulls ; after taking off all those partly loosened put it on again in warm water, let boil about half an hour, then try to remove the rest of the hulls by rubbing as before. After- all hulls are removed, wash the corn in at least half a dozen clear waters, then put on once more in warm water, and when it boils drain and add fresh water. Let the corn cook in this last water until tender, salting to taste. If the hulls do not come off readily let the corn boil an hour longer, adding a teaspoon more saleratus. Corn Pudding. — Two coffeecupfuls of green corn pulp, one cupful of new milk, three eggs, two heaping tablespoonfuls of butter. Pour one pint of the milk over the corn and set on the Sre until scalding hot. Beat the yolks of the eggs and add the pint of cold milk and half a cuplul of sugar. Put the butter in the corn over the fire, and then add the milk and yolks of eggs and a little salt✪ Corn Pudding. Put in a buttered pudding dish and bake slowly. Make a meringue of the whites of the eggs and powdered sugar and spread over the top when pudding is done, browning slightly. Succotash. — Cook one pint of com pulp in as little water as you can without scorching. Put the cobs in a quart of water and boil hard for 20 minutes ; remove cobs and in this water boil one pint of shelled beans until tender-; drain and mix with the com. Add butter the size of a walnut, pepper, salt and half a cupful of thick cream✪ Succotash, more if liked. Serve hot. Baked Egg Plant. — Select one that is firm and fresh, peel it and. cut it into quarters. Let it lie half an hour in salted water. Put it into boil- ing»ater with a teaspoonful of salt. Cook until it can be easily picrce4 118 THE RURAL COOK BOOK. with a fork. While the plant is cookii^ cut one medium-sized omon into small pieces and cover it with salt water. In 10 minutes pour off the water and put the chopped onion into a hot pan, with a tablespoonful of butter. Cook until it is thoroughly tender and brown. Drain the egg plant in a colander, put into a bowl, stir with a silver fork until it is broken up, but not mashed. Mix with it an equal quantity of rolled bread crumbs, add the browned onion and one well-beaten egg. Season with a dash of salt, two dashes of pepper, and add a dessertspoonful of butter✪ Baked Egg Plant. Put the mixture into a well-buttered earthen dish, bake just long enough to be nicely browned. Serve hot in the dish in which it is baked.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

When made in large quantities a clean, new broom, with about six inches of the straw clit off, is used to rub off the hulls; a stiff whisk wonld answer the same purpose with small quantities. A quantity of water will be used during this scrubbing, the hulls being poured off with the water. Put the corn on to boil in' clear water; when it reaches the boiling point draw it back, so that it may simmer. It should not be stirred, as this makes it mushy. It requires long, slow simmering; when sufficiently cooked it may be salted to taste, and drained in a colander. When served it is either eaten with milk, or warmed up with butter in a frying pan, and served like a vegetable. In the Summer hulled com would ferment very quickly, so its manufacture takes place only after hard freez- ing has started in the Fall. Hulled com may al^o be prepared as follows : Wash two quarts of shelled com to remove loose bits; then place in a large iron kettle with two heapine tablespoons of saleratus, cover with cold water, let comt to a boil slowly and cook about an hour. Remove the kettle from fire, drain off the water, then pour the corn, from which the hulls will already be loosened, into a large pan of water. Rub the com between the hands to loosen the hulls ; after taking off all those partly loosened put it on again in warm water, let boil about half an hour, then try to remove the rest of the hulls by rubbing as before. After- all hulls are removed, wash the corn in at least half a dozen clear waters, then put on once more in warm water, and when it boils drain and add fresh water. Let the corn cook in this last water until tender, salting to taste. If the hulls do not come off readily let the corn boil an hour longer, adding a teaspoon more saleratus. Corn Pudding. — Two coffeecupfuls of green corn pulp, one cupful of new milk, three eggs, two heaping tablespoonfuls of butter. Pour one pint of the milk over the corn and set on the Sre until scalding hot. Beat the yolks of the eggs and add the pint of cold milk and half a cuplul of sugar. Put the butter in the corn over the fire, and then add the milk and yolks of eggs and a little salt. Put in a buttered pudding dish and bake slowly. Make a meringue of the whites of the eggs and powdered sugar and spread over the top when pudding is done, browning slightly. Succotash. — Cook one pint of com pulp in as little water as you can without scorching. Put the cobs in a quart of water and boil hard for 20 minutes ; remove cobs and in this water boil one pint of shelled beans until tender-; drain and mix with the com. Add butter the size of a walnut, pepper, salt and half a cupful of thick cream, more if liked. Serve hot. Baked Egg Plant. — Select one that is firm and fresh, peel it and. cut it into quarters. Let it lie half an hour in salted water. Put it into boil- ing»ater with a teaspoonful of salt. Cook until it can be easily picrce4 118 THE RURAL COOK BOOK. with a fork. While the plant is cookii^ cut one medium-sized omon into small pieces and cover it with salt water. In 10 minutes pour off the water and put the chopped onion into a hot pan, with a tablespoonful of butter. Cook until it is thoroughly tender and brown. Drain the egg plant in a colander, put into a bowl, stir with a silver fork until it is broken up, but not mashed. Mix with it an equal quantity of rolled bread crumbs, add the browned onion and one well-beaten egg. Season with a dash of salt, two dashes of pepper, and add a dessertspoonful of butter. Put the mixture into a well-buttered earthen dish, bake just long enough to be nicely browned. Serve hot in the dish in which it is baked.

The Rural cook book