Scalloped Corn

Ingredients

• 1 can corn
• ½ cupful milk
• 1½ teaspoonfuls salt
• 1 teaspoonful pepper
• 2 tablespoonfuls butter
• 2 cupfuls soft bread crumbs

Method

1. 1

   Mix the corn, milk, and seasonings.

2. 2

   Mix the crumbs and butter, and place one fourth of them in the bottom of a buttered baking dish, add one half of the corn mixture, then another fourth of the crumbs, the remainder of the corn mixture and finally the remainder of the buttered crumbs.

3. 3

   Bake 20 to 30 minutes.

4. 4

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 13. The excerpt below is the record exactly as published.

1J teaspoonfuls salt 2 tablespoonfuls butter Wash the tomatoes, remove a slice from the tops, and take out most of the seed portion. Add the seasoning to the bread crumbs, melt the butter, then add the seasoned bread crumbs to the butter. Fill the tomatoes with the pre- pared crumbs, place them in an oiled baking pan, and bake 26 THE COOKING OF FOODS slowly (about 20 minutes) until the tomatoes are soft but not broken, and the crumbs brown. Test the tomatoes with a knitting-needle or skewer (see Fig. 15) rather than with a fork. For mixed herbs use equal parts of marjoram, savory, and thyme. Soft bread crumbs are prepared from stale bread, i.e. bread that has been out of the oven for at least twenty -four hours. Vegetables, such as corn and canned peas, may be used instead of bread crumbs to stuff tomatoes. Use salt, pepper, and butter with these vegetables. Use a granite or earthenware utensil for cooking tomatoes. (See Suggestions for Cooking Fruits, p. 32.) Fig. 15. — Skewer and knitting-needle for testing foods. To Butter or Oil a Pan or Baking Dish. — Heat slightly the pan or dish to be oiled. Put a bit of fat on a small piece of clean paper. Then rub the heated pan or dish with the paper. This is a most satisfactory method because little fat is required and the utensils used for oiling do not have to be cleaned. Often a spoon or cup that has contained fat may be wiped with a piece of paper and the latter used for greas- ing a pan. It is well for a housekeeper to have a boxful of pieces of paper in the kitchen for this purpose. Some authorities consider a pastry brush a satisfactory means of applying melted butter for oiling. Much fat, however, clings to the bristles of the brush and the brush needs fre- quent and careful cleaning. Butter, oleomargarine, lard, or vegetable fats, olive or salad oil may be used for oiling pans or baking dishes. ^ MEASUREMENTS 27 SCALLOPED CORN 1 can corn } teaspoonf ul pepper | cupful milk 2 tablespoonfuls butter 1} teaspoonf uls salt 2 cupfuls soft bread crumbs Mix the corn, milk, and seasonings. Mix the crumbs and butter (see previous recipe), and place one fourth of them in the bottom of a buttered baking dish, add one half of the corn mixture, then another fourth of the crumbs, the remainder of the corn mixture and finally the remainder of the buttered crumbs. Bake 20 to 30 minutes. Serve hot. SCALLOPED TOMATOES 1 can or 1 quart tomatoes £ teaspoonf ul pepper

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