Stewed Corn
From Metropolitan cook book, 1918
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 31. The excerpt below is the record exactly as published.
2 tablespoons butter, 1 tablespoon sugar, teaspoon salt, a few grains of pepper, | cup white sauce to 1 1 cups corn and serve as Stewed Corn. Arrange corn, white sauce mixed with finely-chopped green pepper and bread crumbs in layers in a well-greased baking dish and bake; serve as Scalloped Corn. Mix 1 cup corn with 1 well-beaten egg, I cup flour, salt and pepper to taste, and shake to imitate oysters. Brown on both sides on a well-greased griddle and serve as Corn Oysters. 46 THE METROPOLITAN LIFE COOK BOOK SALADS Simple salads consist of fresh vegetables which require no cooking, such as the salad greens, which include leaf lettuce, head lettuce, romaine, lettuce, endive, chickory, escarole, sorrel and watercress, and vegetables such as onions, cabbage, celery, cucumber and tomatoes. Any of these may be served with an oil dressing or a boiled dressing. HOW TO PREPARE RAW VEGETABLES FOR SALADS Separate leaves or stalks into their natural divisions. Examine them carefully, removing inferior portions, insects, etc., that may be found on the vegetables. Wash thoroughly in several waters. Running water is prefer- able. Salted water aids in removing insects. Drain off the water and dry with cheese-cloth. Greens may be kept in a paper bag in the refrigerator until serving time. Coarser portions may be used for soups or sauces, while the tender portions may be served raw. Great care should be exercised in the selection and preparation of food which is not subjected to heat before serving, such as salad greens. Salad plants, carelessly cultivated or handled, may carry dangerous bacteria, and therefore should be carefully cleaned. SALAD DRESSINGS FRENCH DRESSING 5 teaspoon salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.