Green Corn Patties

Ingredients

• as much corn as will make one pint
• one teacup flour
• one spoonful butter
• one egg
• pepper and salt to taste

Method

1. 1

   Mix grated corn with flour, butter, egg, and seasoning.

2. 2

   If too thick, add milk and fry in butter.

Nutrition per serving

As published

This recipe was extracted from The new home cook book (1896), page 69. The excerpt below is the record exactly as published.

one egg for each person, two cups of milk for three eggs, four teaspoons of flour. Beat whites and yolks separately, and add the eggs last. Put a very little of the mixture into a hot frying pan well greased with butter; roll as you would omelet and put on a platter. Send in hot. For breakfast or tea. Can be eaten with sugar. VEGETABLES. " Witness, thou best Anana, thou the pride Of vegetable life, beyond whate'r The poets imaged in the golden age. Quick, let me strip thee of thy tufty coat, Spread thy ambrosial stores, and feast with Jove." — Thompson. BOILED POTATOES. Old potatoes are better for being peeled and put in cold water an hour before being put over to boil. They should then be put into fresh cold water, when set over the fire. New potatoes should always be put into boiling water, and it is best to prepare them just in time for cooking. Are better steamed than boiled. MASHED POTATOES. Mrs. F. D. J. Peel the potatoes, and let them stand in cold water for half an hour ; then put in the steamer over boiling water and cook them until mealy and quite tender. Have ready an earthen basin, or a bright tin pan, into which you will put your potatoes, so that while mashing and preparing, (168) VALUABLE RECIPES. 169 they can be kept on the stove and hot. Now mash well and finely with the potato-masher, and then season with salt ; allow a generous piece of butter, and lastly, add a teacup of rich milk ; mix altogether well, and then take up on a deep dish. There will now be three or four ways to finish this, and which are, first by putting a little butter on the top, after smoothing nicely, and putting it a moment at the mouth of the oven, and then serving quite hot ; or, you may put it into the oven, which should be quick and hot, and bake the crust of a rich brown. Or, again, the top may be Scored a golden brown with steel bars made for this pur- pose. Or, lastly, after mashing the potato, put it into a mold and shape it; then loosen it from the mold and turn it on to a flat piece of sheet iron, large enough to cover the bottom of the mold with handles at the sides. Then have ready hot lard in which you immerse the molded potato and fry a rich golden brown. Take out and with a knife under, slide carefully on your platter. Garnish the dish around with curled parsley leaves. If the potato is put in the oven to brown, it should be put in a baking plate and may be sent to the table in the dish in which it is baked, with a knitted cover over. POTATOES AND CKEAM. Mince cold boiled potatoes fine; put them into a spider with melted butter in it; let them fry a little in the butter well covered ; then put in a fresh piece of butter, season with salt and pepper, and pour over cream or rich milk; let it boil up once and serve. 170 THE HOME COOK BOOK. POTATOES FRIED. Mrs. A. Pare potatoes ; cut in pieces one-half inch wide, and as long as the potato ; keep them in cold water till wanted; drop in boiling lard ; when nearly done, take them out with a skimmer and drain them ; boil up the lard again, and drop them back, and fry till done ; this makes them puff up ; sprinkle with salt and serve very hot. SARATOGA FRIED POTATOES. Cut into thin slices ; put them in cold water over night with a small piece of alum to make them crisp ; rinse in cold water, and dry with crash towel ; fry light brown in boiling lard POTATO CROQUETTES. Take finely mashed potato and mix through it sufficient salt, pepper and butter to season well, with sweet milk or cream to moisten ; mix thoroughly with this one beaten egg, and then make up into small rolls, being careful to have the surface perfectly smooth. Have ready one plate with a beaten egg upon it, and another with cracker crumbs. Dip each roll into the egg and then into the crumbs, and fry of a rich golden brown in hot lard. Lay the croquettes on brown paper first, and serve on a napkin. PARSNIPS. Boil until tender in a little salted water; then take up; skim them, cut in strips, dip in beaten egg, and fry in melted butter or hot lard. VALUABLE RECIPES. 171 TUENIPS. Boil until tender ; mash and season with butter, pepper, salt and a little rich milk or cream. Serve with mutton. BEETS. Clean these nicely, but do not pare them, leaving on a short piece of the stalk. Then put over to boil in hot water. Young beets will cook tender in an hour; old beets require several hours boiling. When done, skin quickly while hot ; slice thin into your vegetable dish, put on salt, pepper and a little butter ; put over a little vinegar and serve hot or cold. BAKED SQUASH. Cut in pieces, scrape well, bake from one to one and a half hours, according to the thickness of the squash ; to be eaten with salt and butter as sweet potatoes. FRIED SQUASHES Mrs. F. M. Cragiiio Cut the squash into thin slices, and sprinkle it with salt ; let it stand a few moments; then beat two eggs, and dip the squash into the egg ; then fry it brown in butter. SUMMER SQUASHES. Cook them whole ; when tender, if large, skin and remove the seeds; if small, this will not be necessary; drain and press the water out with a plate ; then put them in a stew-pan, and season well with butter, pepper and salt and a tablespoon of cream. 172 THE HOME COOK BOOK. GKEEN COEN— BOILED. Throw the ears, when husked, into a kettle of boiling water, shghtly salted, and boil thirty minutes. Serve in a napkin. GEEEN CORN OYSTEES. To a pint of grated corn add two well beaten eggs; one-half cup of cream, and a half cup of flour, with one- half spoon of baking powder stirred in it; season with pepper and salt and fry in butter, dropping the batter in spoonfuls ; serve a few at a time, very hot, as a relish with meats. COEN OYSTEES. Mrs. W. P. Nixon. One dozen ears of corn ; two eggs ; salt, pepper and a dredging of flour; grate the raw corn, over which dredge a little flour ; season well ; add the beaten eggs and fry quickly in butter. GEEEN COEi^ PATTIES. M. Grate as much corn as will make one pint ; one teacup flour, one spoonful butter, one egg, pepper and salt to taste

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