Science of food & cookery

Add milk or a small quantity of lemon juice to the water for corn, bring to a boil, put in the ears of corn, boil up well, then set on the edge of the stove to draw for 20 minutes. Salt, if added, should be put in after the corn is cooked, as it toughens the kernels and turns them a red color. STEWED NEW CORN Shave the corn kernels off the sides of the "cob with a sharp knife, cutting them through the -middle, so as to avoid having too much of the hulls in the product. Go over the cob again and scrape out the pulp with the back of a case knife. Add a little vegetable butter, salt, and a little water, and stew gently for 15 minutes ; or season with a little cream or canned milk. GREEN CORN WITH BELL PEPPERS Prepare the corn as for stewed corn. Put il/2 tablespoons vegetable butter into a small saucepan, add */$ cup finely diced sweet pepper, and let simmer under cover until softened, stirring often to avoid scorching. Add 2 cups of the corn, and mix, stirring now and then, and let steam for 20 minutes or more ; then serve. BAKED CREAM CORN 2 cups corn pulp il/i cups milk 2/3 cup light-colored zwieback i teaspoon salt crumbs 2 eggs A sprinkle of celery salt Warm the milk to about 120°, pour it over the crumbs, and let them soak. Have the corn ground through a food mill, mix all the ingredients, and pour into an oiled baking pan. Put small bits of vegetable butter, or a little rich cream, over the top, and bake to a light brown. BAKED EAR CORN Draw the husks back on full ears of corn. Rub off the silk with a cloth, and wash if necessary. Pull the husk back in place and tie with two cords. Lay in a baking pan, or on the grate in a good oven, and bake from 40 minutes to an hour, according to the degree of heat of the oven. Remove all of the husk except one or two thin leaves, and serve immediately. STEWED CARROTS, PLAIN Wash and scrape tender carrots, and slice thinly, or cut in oblong, shapes. Add water barely to cover, with salt to taste, and let boil gently under cover. When about half done, add 2 teaspoons of vegetable butter for each pint of carrots, and let cook until well done, and the liquid reduced so there is but enough to flavor the vegetable; then serve. STEWED CARROTS, ITALIAN STYLE 2 cups sliced young carrots l/4 teaspoon salt il/2 cups water 2 teaspoons vegetable butter i teaspoon flour Add the water and the salt to the sliced carrots, and let boil gently until they are done and the liquid is reduced to l/2 cup. Rub the butter and the flour together in a small saucepan, add a little of the broth, and stir smooth. Add the rest of the broth, and boil up. Add the cooked carrots, reheat, and serve. CARROTS IN CREAM Add rich cream, cream sauce, or canned milk to either of the above recipes for stewed carrots. Shake together, reheat, and serve. CARROTS WITH EGG SAUCE Add 2 or 3 chopped or finely sliced hard-boiled eggs to the above creamed carrots. Reheat and serve. CARROTS AND GREEN PEAS Use either recipe for stewed carrots, adding an equal quantity of cooked peas. Reheat and serve. CARROTS WITH TOMATOES Cook 2 cups of sliced young carrots in water barely to cover and salt to taste, until they are tender and the water is reduced