Left-Over Corn

Ingredients

• Left-over corn
• pepper
• butter
• white sauce

Method

1. 1

   Cut off left-over corn from the cob, season with pepper, butter, and heat in a white sauce.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 270. The excerpt below is the record exactly as published.

left-over corn, add a little milk, 1 beaten ^^^, seasoning to taste. Form^n croquette shapes, roll in ^^^ and cracker crumbs, and fry. — Mabel Sturtevant, 105 S. Dear- born St., Chicago, 111. CANNED CORN.— To 1 can of corn add y^ tablespoon of but- ter, 5^ cup milk, salt and pepper to taste, and 1 heaping teaspoon of sugar to give it the fresh, natural corn taste. — Mrs. C. K. Wurtz. 216*5. 2nd Ave., Maywood, 111. DELICIOUS CORN.— With a sharp knife cut the corn from the j::ob, and scrape with the knife all the grains and hearts well into the same dish, and put plenty of butter, pepper and salt. Add no water, just the liquor from the scraped corn. Put it in double boiler, and cook for 20 minutes, and you get the fine flavor of the corn. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. COOK COUNTY COOK BOOK 393 CORN FRITTERS OR PANCAKES.— Make an ordinary fritter or pancake batter with left-over corn, flour and milk, and a little baking powder. Drop by spoonfuls into hot fat, and fry. Corn oysters from left-overs jnay be made in the same way. — Mrs. E. Seymour, 6330 Ingleside Ave., Chicago, 111. CORN OR MOCK OYSTERS.— Grate 8 ears of corn and scrape the co'b, beat 2 eggs and add to the corn pulp, with 1 tea- spoon salt. To this add enough rolled oyster crackers to make a thick corn batter; fry (oyster shape) in hot lard or drippings. Put in oven and keep crisp while others are frying. — Mrs. Anna Day, 121 S. 16th Ave., Maywood, 111. SCALLOPED CORN AND TOMATOES.— In a well-buttered baking-dish put alternate layers of peeled and sliced tomatoes, scraped corn, bread crumbs, salt and pepper, and a little butter; have the last layer crumbs. Bake in moderate oven 45 minutes. Serve in same dish in which it was baked. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SUCCOTASH. — Cook 1 pt. of corn pulp in as little water as you can without scraping. Put the cobs in a qt. of water, and 'boil hard for 20 minutes; remove co'bs, and in this water boil 1 pt. of shelled beans until tender. Drain, and mix with the corn. Add butter the size of a walnut, pepper, salt, and Y^ a cup of thick cream, more if liked. Serve hot. — Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. LEFT-OVER CORN.— Left-over corn, cooked on cob, may be cut ofif, and seasoned with pepper, butter and salt, heated in a white sauce

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