Canned Corn Stewed

Ingredients

• enough milk to make up a pint
• a tablespoonful of butter
• a tablespoonful of flour
• season it palatably with salt
• season it palatably with pepper

Method

1. 1

   Put the corn into a saucepan together with the liquor in which it is preserved, and cook it over a moderate fire until it is tender.

2. 2

   When the corn is tender, drain the liquor from it, and mix with the liquor enough milk to make up a pint.

3. 3

   Mix together over the fire a tablespoonful each of butter and flour until they bubble, then gradually stir into them the milk and liquid from the corn, add the corn also, and let it boil once.

4. 4

   Season it palatably with salt and pepper, and serve it hot.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 219. The excerpt below is the record exactly as published.

CANNED CORN. STEWED. Put the com into a saucepan together with the liquor in which it is preserved, and cook it over a moderate fire until it is tender; when the corn is tender, drain the liquor from it, and mix with the liquor enough milk to make up a pint ; mix together over the fire a tablespoonful each of butter and flour until they bubble, then gradually stir into them the milk and liquid from the corn, add the com also, and let it boil once ; season it palatably with salt and pepper, and serve it hot. DRIED CORN HULLED WITH LYE. Put a pint of clear wood-ashes in two quarts of cold water over the fire, and boil them for fifteen minutes ; then l^t the lye cool until the ashes settle at the bottom of the kettle, when the clear Uquid is to be poured off and strained. Use enough of the lye thus made, mixed with an equal quantity of cold water, to cover the dried corn ; put the corn and iye-water over the fire, and boil them until the hulls begin to break off the corn ; then drain the com, throw it into cold water, and rub it between the hands, through several waters, 406 PRACTICAL AMERICAN COOKERY. until the hulls are all removed ; it will then be ready to cook as samp. DRIED CORN BULLED WITH SALERATUS. Cover two quarts of dried com with cold water, add a tablespoonful of saleratus, and boil the corn until the hulls crack and begin to curl up ; then wash the corn three or four times in cold water, rubbing it between the hands to free it from the husks or hulls ; after all the hulls are re- moved, boil the corn in salted boiling water, or milk and water, until it is tender ; then season it palatably with pepper and butter, and serve it as a vegetable ; or use it with milk or cream and sugar for breakfast or supper. The cold boiled samp is excellent fried with butter or heated in milk. STEWED HOMINY. Wash a cupful of hominy, put it over the fire in two quarts of cold water, and slowly heat and boil it gently for about four hours, or until it is quite soft ; then drain it, and place it where the water will evaporate while a cream gravy is being made as follows : Put over the fire two tablespoon- fuls of butter, and partly melt them ; when the butter is quite soft, gradually stir with it half a pint of cream or an equal quantity of milk ; if the cream is used, add it to the hominy as soon as it is hot ; if milk is used, take it off the fire when it is hot, stir with it the yolks of two raw eggs, and mix it with the hominy ; serve the hominy directly the milk or cream is added to it, remembering that the eggs used with the milk will curdle if the hominy is allowed to boil after they are added to it. SUCCOTASH FROM DRIED SAMP AND BEANS. Use for this dish dried samp and dried Lima beans. Soak the samp and beans over night in cold water, in separate SALADS AND VEGETABLES. 407 bowls. In the morning boil the samp as directed in the recipe for stewed hominy ; put an equal quantity of the beans over the fire in fresh cold water, in another saucepan, and let them boil gently until they are tender, but not at all broken ; then place a saucepan containing them where they will keep hot, without boiling, until the samp is done. When both samp and beans are tender, drain them nearly dry, put them together over the fire, season them palatably with salt and pepper, add a heaping teaspoonful of butter to each quart of succotash, and heat it ; serve the succotash hot. SUCCOTASH OF DRIED CORN AND BEANS Pick over a pint each of dried sweet corn and small white dried beans, and soak them over night in separate bowls of water, putting the water upon the vegetables while it is warm ; the next morning wash a pound of salt pork in cold water, put it over the fire in two quarts of cold water, with the beans, and boil it slowly for an hour ; then add the corn, and continue the boiling until both vegetables are tender ; when the vegetables are tender, take out the pork to serve with the succotash, and put it on a separate dish ; drain off nearly all the water from the vegetables ; add a tablespoonful each of butter and sugar, milk enough to cover them, and a palatable seasoning of salt and pepper ; heat the succo- tash, and then serve it with the pork. OYSTER-PLANT WITH CREAM. Scrape a bunch of tender oyster-plant, putting the roots, as they are scraped, in cold water to which a little vinegar has been added ; cut the oyster-plant in pieces, put it over the fire in salted boiling water, and boil it for about twenty minutes, or until it is tender; then drain ii; add a table- spoonful of butt

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