Stewed Corn

Ingredients

• Take 8 ears of corn
• 1 teacup of cream or milk
• 1 dessert-spoon of butter
• pepper and salt

Method

1. 1

   Cut grains from corn, scrape cob.

2. 2

   Boil corn in water for 20 minutes.

3. 3

   Add cream or milk, butter, pepper, and salt.

4. 4

   Boil until thickened and serve hot.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 83. The excerpt below is the record exactly as published.

pepper and salt. Put them in skillet with 1 pint of brown sugar; turn while cooking. Serve very hot. Stuffed Tomatoes. Take 6 tomatoes and 12 mushrooms, 1 tablespoon of chopped parsley, 1 tablespoon of melted butter, 2 tablespoons of bread crumbs, % cup of finely chopped chicken, salt and pepper. Select nice firm tomatoes. Remove a small circular piece from each and take out seed. Cut mushrooms in pieces and mix with chicken ; add other ingredients and fill tomatoes. Set in oven to brown. Baked Apples. Peel apples, then core them; put in baking dish; if not juicy enough add a little water and 1 pint granulated sugar, 1 kitchen spoon of butter; cook a light brown. An acid apple is best for cooking. Stewed Com. Cut from cob twice, then put in skillet with a little water and a few slices of bacon; stir often and cook until done. Snap Beans. String beans and break in pieces; put in kettle ^4 pound of KENTUCKY RECEIPT BOOK. 141 pork with enough cold water to cover well. Let it cook 1 hour, then add the beans and cook 1 hour longer and they are ready to serve. Tomatoes. Take ripe tomatoes and remove part of the pulp, then drain them and put in some onion juice, chopped parsley and grated bread crumbs. Break an egg in each tomato and set in oven to cook. Serve for tea. Shelled Beans. Wash beans and put on with cold water to cover. Lima or white beans are improved by cooking with %^ pound fat pork or bacon and a little salt just before removing from fire. Cauliflower. Trim off outside leaves of cauliflower and put blossoms down in cold salted water for 1 hour; gently shake while in water. Tie up in mosquito netting and put in porcelain kettle with enough cold water to cover, add a dash of salt if needed; boil 1 hour. Drain and serve with cream sauce. Cheese Cauliflower. Prepare cauliflower as above. Make a cream sauce, add 2 table- spoons of Parmesan cheese, put cauliflower in baking dish, pour over this sauce with iHablespoon of melted butter and bake in hot oven 5 minutes. Egg Plant Fried. Peel egg plant and cut in slices % an inch thick; add pepper and salt, place a weight over for 1 hour ; arrange dish so that water may drain off. Dry each slice, dip in batter and fry in hot fat a chestnut brown, or simply roll slices in flour, seasoned with salt and pepper, and fry in hot lard. Curried Bice. Have 3 quarts of boiling water, sprinkle in the rice, boil rap- idly uncovered until the grains swell. Drain in a colander, cover with cloth to keep warm 15 minutes, shake up light 3 times. Mix 1 teaspoon curry powder with white sauce or gravy and pour over rice. Serve with mutton or veal. Fried Cabbage. After preparing cabbage chop very fine, put in skillet some slices of fat bacon ; when hot put in the raw cabbaga and fry until done. Turnip Oreensv Remove all hard part, then wash greens in 4 waters and put in cold water to soak % an hour. Have in kettle a piece of jowl or fat bacon ; cook until almost done, then add the greens and cook 1 hour. 142 KENTUCKY RECEIPT BOOK. Parsnips. Peel parsnips, slice them and put in cold water % an hour; cook in boiling water until tender. They can then be put in skillet with slices of bacon and fry until a chestnut brown, or ttey can be mashed fine ; season with butter, pepper and salt. Make into round cakes and fry brown. Bmssel Sprouts. Cut the sprouts from 2 medium size stalks, remove all defective leaves and put in salted water for 1 hour; drain well, cook in ket- tle with plenty of boiling water; do not cover kettle; cook until tender, possibly l/^ an hour. Drain in colander. Serve with a Hol- landaise sauce or without sauce, as preferred. Artichokes a la Soudan. Wash in vinegar and water, lay in salted water 1 hour, then cook long enough to remove the choke ; place in cold water 5 min- utes, then drain. Make a forcemeat ; mince fine 4 ounces of fat pork ; fry a little with 2 tablespoons of chopped shallots; then add 1 pint of chopped mushrooms, 1 teaspoon chopped parsley and simmer 10 minutes. Blend with it 1 tablespoon of butter and 1 tablespoon flour, y^ coffee cup of Spanish sauce, a dash of nutmeg, pepper and salt. Pill the artichokes with this forcemeat and tie with a string. Put in saucepan with olive oil and brown the outside, then add ^ pint white broth and 1 wine glass of white wine, cover and cook 40 min- utes in moderate oven. Serve on hot dish. Put one whole mushroom on top of each artichoke and pour sauce over them. Artichokes. Cut stems off even with the leaves and cut top leaves across and remove the choke. Wash them well and place upside down to drain; tie with string to keep leaves in place, put in kettle with boiling water, cook until the leaves come off easily, drain and serve with HoUandaise sauce. The bottom leaves only are eatable. Spaghetti a la New York. Take about 12 sticks of this spaghetti (do not break them), put in a kettle of salted water ; cook % hour ; serve on meat platter with grated cheese and tomato catsup. Cauliflower. Take cauliflower, remove outer leaves, wash thoroughly and put in a kettle of boiling water. Just before it is done add a little salt; drain and serve with a cream dressing. Sals^y. Peel salsify, cut in round pieces, put in cold water 2 hours, then in kettle with enough cold water to cover. Cook until thoroughly done ; drain off water. Serve very hot with cream dressing. KENTUCKY RECEIPT BOOK. 143 Turnips. Peel turnips, slice thin and soak in cold water 30 minutes, then put in kettle with sufficient cold water to cover. After they boil pour oflf first water and add fresh boiling water. Cook until tender. Mash while hot, add butter and a little cream, pepper and salt. Serve hot. Asparagus. Take asparagus, peel and place in cold water, then tie up in bunches, put in saucepan with enough cold water to cover thor- oughly. Cook until tender. When done drain oflf water. Serve with a cream dressing or mejlted butter on toast. To Cook Grits. One coflfee cup of grits, 3 coflfee cups of boiling water, 1 teaspoon of salt. Add water and salt to the grits and boil 2 hours. Just be- fore it is done add % piat of sweet milk and a lump of butter. Boasted Green Com. Husk the corn and roast on gridiron over a clear fire, reversing it often. Serve with butter and salt. Stewed Com. Take 8 ears of corn, cut oflf grains with a sharp knife from top of cob down and scrape the cob. Put corn in saucepan, cover witi water and boil 20 minutes. Add 1 teacup of cream or milk, 1 dessert- spoon of butter

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