Baked Corn

Ingredients

• two cups of canned corn
• an egg
• a tablespoon of butter
• pepper to taste
• salt to taste
• half a cup of milk

Method

1. 1

   Chop fine the canned corn.

2. 2

   Beat in an egg, add butter, pepper, salt, and milk.

3. 3

   Pour into a buttered pudding dish and bake until firm.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 102. The excerpt below is the record exactly as published.

BAKED CORN Chop fine two cups of canned corn. Beat an egg and stir it in, add a tablespoon of butter, pepper and salt to taste, and half a cup of milk. Beat all together, pour in a buttered pudding dish and bake till the whole is firm. TO COOK CANNED CORN Select the best canned corn. Turn it out the moment the can is opened, and put the corn in a saucepan. For a one-pound can of corn, add about one even teaspoon of salt and one even teaspoon of sugar. Mix this through the corn, and taste for seasoning. It should be salted to slightly taste of the salt, and just enough sugar to give a sweet corn flavor. Add three iron spoons of cold water. If, after cooking for a short time, a little more water is needed, add it. Put into the corn a large tablespoon of butter, and no pepper. Set the saucepan in another, with water underneath, not having too much water in the under saucepan. Set on the stove, without covering, and boil half an hour. If you cover, the steam from the cover will make the corn watery. SUCCOTASH Succotash is generally better made from the best canned corn. Cook the corn as described under "Canned Corn" above. Also cook the beans as directed under "Dried Lima Beans." When the beans have been cooked tender, pour them into a colander and drain off the water, and stir them into the corn. For a one-pound can of corn it will take about one pint of Lima beans. After the beans are added, it may require a little more water and butter to make them sufficiently juicy. If so, add it. Corn and beans should be cooked separately for succotash. Use no pepper, and no more seasoning, as VEGETABLES— MISCELLANEOUS 185 both corn and beans are seasoned. If you wish to make this dish of canned Lima beans, add them in the same manner and the same quantity after you have drained off the Hquid in which they are canned, and rinsed and seasoned them. CORN OYSTERS Take fresh, sweet corn and with a sharp knife cut down the centre of each row of kernels. Scrape out the pulp, leaving the kernels on the cob. Hold your cobs over a bowl as you scrape out the pulp. Allow the yolk of an egg to one cut of pulp. Season to taste with butter, salt and pepper, and just before you begin to fry add the white of the egg beaten to a stiff froth. Have ready a griddle or frying-pan heated hot and covered with melted butter. Drop the corn batter from a spoon and it will form in the shape and size of oysters. Fry a light brown and serve hot on a hot plate. BOILED EGGPLANT Cut the eggplant in two and boil till soft. Take the pulp out of the shells. Have ready two or three slices of bacon and an onion or two minced together. Mix with the pulp, add a few grated breadcrumbs, pack back in the shells, sprinkle with breadcrumbs, put on bits of butter or a few drops of olive oil and set in the oven to brown. EGGPLANT IN CREOLE FASHION . Put a large fresh eggplant in boiling water, cook five minutes, remove and drain. When cold, cut off the top and scoop out the inside. Cook one tablespoon of fine chopped white onion in one tablespoon of butter. Add two tablespoons of chopped mushrooms and two tablespoons of chopped green peppers. Cook a few minutes without browning; then add three slices of stale bread that have been soaked in water, stir and cook five minutes. Remove from fire, season with half a teaspoon of salt, one-quarter of a teaspoon of pepper, and add two whole eggs. Mix this filling into the eggplant and re- 186 THE HOME COOK BOOK place the top as a cover. Lay a square piece of cheesecloth on the table, and place a few thin slices of larding pork on the cloth. Put the eggplant on top and roll it in the cloth. Tie the cloth on both ends and put it in a deep round pan. Add half a can of tomatoes, one ounce of butter, half a teaspoon of salt, one teaspoon of sugar, a little pepper, half a tablespoon of fine-chopped onions and green peppers, and half a cup of stock or sour cream. Cover the pan tightly, place it in a medium hot oven to bake one hour. Shortly before serving, remove the eggplant, free it from the cloth, place it on a warm dish and garnish with baked tomatoes and potato balls. Rub the tomatoes in which the eggplant was cooked through a sieve and serve them with the eggplant. If mushrooms are not to be had, they may be omitted. [See illustration, Plate XIX.] FRIED EGGPLANT A NEW ORLEANS RECEIPT Salt the slices of eggplant and lay them in a china dish. Cover with a cloth and lay a weight on the cloth to press out the bitter juice and make the vegetable tender. Let stand half an hour. Then wash off the salt and dry the slices in a fresh cloth. Dip them in white of egg and then in flour, and fry in a deep pan of boiling lard. STUFFED EGGPLANT Boil an eggplant half an hour. Then cut it in two hemi- spheres and scrape out the pulp. Mash with two tablespoons of butter, and salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.