Dried Corn

Ingredients

• Wash a pint of corn
• two tablespoonfuls butter
• one of flour
• a little salt
• a little pepper
• the yolk of one egg
• one tablespoonful of milk

Method

1. 1

   Soak corn overnight or in hot water for 2-3 hours.

2. 2

   Cook in soaking water for 5-10 minutes, adding butter, flour, salt, and pepper.

3. 3

   Alternatively, mix egg yolk, milk, and flour to make dumplings and cook in the corn.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 521. The excerpt below is the record exactly as published.

DRIED CORN. Wash a pint of corn through one water and put to soak over night in clean cold water, or place it over a kettle of hot water, for two or three hours ; when softened, cook five to ten minutes in water in which it was soaked, adding as soon as boiling, two tablespoonfuls butter, one of flour, and a little salt and pepper. Or take the yolk of one egg, one tablespoonful of milk, pinch of salt, thicken with flour quite stiff so as to take out with a teaspoon, and drop in little dumplings not larger than an acorn ; cover tightly and cook five or ten minutes; have enough water on the corn before adding the dumplings, as cover should not be removed until the dumplings are done. HULLED CORN. Take white corn if you can get it ; use none but plump corn ; shell and boil it in weak lye until the hull is broken ; then clean off the lye, fill the kettle, or turn the corn into a dish-pan ; take your hands and rub the corn well ; wash in several waters (the old way is nine times), but six will do ; then clean your kettle and return to the stove ; put in plenty of water and boil until very tender, which usually takes almost the entire day. As the water boils away add more. It is better to add hot water than cold. FRIED CUCUMBERS. Pare, cut into lengthwise slices more than a quarter of an inch thick, and lay for half an hour in ice water ; wipe each piece dry ; sprinkle with pepper and salt, and dredge with flour; fry to a light brown in good dripping or butter ; drain well and serve hot. 632 VEGETABLES. STEWED CUCUMBERS. Cut the cucumbers fully half an inch thick right through ; put them in a sauce-pan, just covering them with hot water, and let them boil slowly for a quarter of an hour, or until tender, but not so as to break them ; then drain them ; you want now a pint of good cream, and put your cream, with a teaspoonful of butter, in a sauce-pan, and when it is warm throw in the cucumbers ; season with a little salt and white pepper, cook five minutes, shaking the sauce-pan all the time and serve hot. Cucumbers cooked in this way make a nice side dish. A FARMER'S DISH. Peel and slice thin potatoes and onions (five potatoes to one small onion) ; take half a pound of sweet salt pork (in thin slices) to a pound of beef, mutton or veal ; cut the meat in small pieces ; take some nice bread dough and shorten a little ; line the bottom of the stew-pan with slices of pork, then a layer of meat, potatoes and onions, dust over a little pepper

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