Stewed Corn

Ingredients

• a quart of corn
• half a pint of water
• salt
• butter
• sweet cream

Method

1. 1

   Cut corn from the cob, avoiding cutting the cob itself.

2. 2

   Put in a stew-pan with water, cover, and stew gently for 30-40 minutes, stirring frequently.

3. 3

   Season with salt and butter or sweet cream.

Nutrition per serving

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 39. The excerpt below is the record exactly as published.

salted. Let the water barely cover the vegetal)le. Simmer gently until very tender and perfectly cooked. Have ready a platter, cov- ered with small slices of dry toast. With a fork lift a bunch of asparagus by means of the string around it, let it drip for an instant, then place it carefully upon a slice of toast. When all is so placed, cut and remove the strings. Pour over it drawn butter made with milk, or simply melted butter. The toast is not only a palatable accom- paniment, but is useful in serving the vegetable." "I was reading the other day," said Alice, "about the etiquette of high-toned society in New York. Among other things, I learned that it is there considered vulgar to eat the toast upon which the asparagus is served." " I know of no better method of cooking pease or asparagus than those described by Fanny, and shall certainly preserve her letter among my cook- book scraps. String beans and green lima beans BREAKFAST-TABLE GOSSIP. 97 should be cooked in the same manner as green pease. Dried beans, a palatable, nutritious veg- etable, are seldom seen upon our tables, save as the old, time-honored, traditional baked pork and beans, a dish which the average modern stomach rejects as too strong. But why discard the bean because pork and beans make too hearty a dish, or because the discovery of trichina has spoiled our relish for pork ? To cook dried beans, place them on the back of the stove in a plentiful supply of cold water. When swelled, drain the water off and give them a fresh supply. Let them simmer until parboiled. Drain again, adding enough hot water to finish cooking. Boil gently till soft, and, when done, season with salt, pepper, and butter. Serve them at this stage as stewed beans ; or, place them in a deep dish, and bake in a hot oven, and you have baked beans, without the addition of pork. Care should be taken to always have beans thoroughly cooked, as other- wise they are indigestible and unwdiolesome." "Kate," said Emeline, "I can give you a better method for baking beans. Pick and soak the beans over nio'ht in cold water. In the mornino^ put them into fresh cold water to boil, and simmer gently till the skins break, and they seem about to fall to pieces. Then season to taste with salt, pepper, and butter; or, use pork, if preferred, adding a tablespoonful of molasses to every two 98 COOKING AKD CASTLE-BUILDING. quarts of beans. Put the beans in a deep cro(.'k, place them m a moderate oven, and let them bake indefinitely, only it must be a long indefinitely. Add water from time to time, if necessary, to keep them from becoming too dry. When they assume a reddish-brown tinge, something akin in color to Boston brown bread, their perfect state is approaching ; and they can be put into a baking- dish, suitable to send to the table, and nicely browned in the oven ; or they can be set aside until next day and re-baked in time for dinner. Now, Kate, if you can place beside this recipe one for Boston brown bread, yoiiv cook-book will be appreciated. By the way, I wonder if this admix- ture of molasses in baked beans gave rise to the assertion that Yankees eat pork and molasses." "Are we," asked Alice, "to understand that green vegetables are to be put to cook in hot water, and dried ones in cold water? " " All dried vegetables should certainly be put into cold, or lukewarm, water; but there is a difierence of opinion in regard to fresh vegetables. Some cooks contend that it preserves their green color to put them into boiling water, but as I fail to see why vegetables are more desirable on account of shades of colors, that suggestion has no w^eight with, me. From experiments that I have made, I fail to discover any material difference between putting green vegetables to cook in cold, BREAKFAST-TABLE GOSSIP. 99 warm, or boiling water; consequently, I use whichever is most convenient." "Cousin Kate," observed Alice, "as my favorite vegetable is sweet corn, I should like to know your pet method of cooking it." "I prefer it stewed," I said, "as it retains all its sweetness when cooked in that manner. Cut the corn from the cob ; but be careful, in so doing, not to cut any portions of the cob. Scrape off the milk, also the eyes of the grains. When you have prepared all your corn, put it in a stew-pan, adding not more than half a pint of water to a quart of corn. Cover closely and stew gently for thirty or forty minutes, stirring frequently at first to prevent it sticking to the kettle and burning. By the time it is thoroughly cooked the water will have evaporated, and you can se'ason to taste with salt and butter; or you can use sweet cream

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