Stewed Green Corn

Ingredients

• a dozen fresh, tender, ears of corn
• a quart of cold water
• a lump of fresh butter
• a spoonful of flour
• sait
• pepper
• a cup of sweet milk

Method

1. 1

   Cut corn off the cob, cook in a stew pan with cold water.

2. 2

   After half an hour, add butter, flour, salt, and pepper.

3. 3

   If too dry, add milk.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 35. The excerpt below is the record exactly as published.

a cup of sweet milk, a little sait, pepper, and chopped parsley, and thicken them with a spoonf ul of butter, roUed in flour, or a tea- spoonful of flour, beaten in carefuUy to prevent it froni lumping; stew a few moments and serve in a covered dish. PUFFS. Very nice potato puflfs may be made by mashing sevou or eight potatoes smoothly, and mixing in with them two well-beaten eggs, two tablespoonfuls of melted butter, also well-beaten, and a cup of milk. Pour it into a pan and bake in a hot stove. LA CUISINE CREOLE. 83 PBIED POTATOES. Wash and pare a sufficient quantity for the meal. Slice them in the machine, taking care to bear down lightly, so as to hâve the sliees very thin. x Hâve ready a vessel of very hot lard, and drop the sliced potatoes into ît, letting them remain till they begin to brown. Take them ont with a wire ladle, scatter a little fine sait over them, and serve while hot. Success dépends almost entîrely npon having the lard sufficiently hot. If the potatoes do not brown, but absorb fat, and are limp and greasy, be snre the lard must be made hotter. Properly fried, they may be eaten with relish when cold, as they are crisp and palatable. FRIED POTATOES. Pare and eut the potatoes in thin sliees ; throw them as you eut them into salted water to cool, and make them crisp. Put them pièce by pièce on a dry towel and wipe dry, then drop them into boiling fat, enough to float them. As they brown dip them ont with a skimmer, and sait them a little. POTATO CROQUETS. Take six boiled potatoes (cold mashed potatoes will do), add three tablespoonfuls of grated ham, a little pepper, sait, and chopped parsley, also, the yolks of three eggs; form into balls, dip in egg and roll in bread crumbs ; f ry in hot lard ; garnish with parsley. SWEET POTATOES Are good baked plain in their skins ; or boiled, peeled and sliced, served with butter ; or boiled, and then sliced 84 LA CUISINE CREOLE. in a pan, butter and sugar thrown over them, and baked in the stove. Some persons like them boîled and mashed with butter, and browned in the oven like Irish potatoes. TURNIPS, TO COOK. Boil or steam them af ter peeling ; when they are quite tender, you must mash them like potatoes, and season with pepper, sait and butter. ONIONS BOILED AND FRIED. Trim and peel them, and boil them in water untll quite tender, then dish them. Season with sait, pepper and butter. Many like them eut in slices and fried a light brown; they are good on a beef steak when washed in two or three waters after being sliced, then put înto hot lard and some of the beefsteak gravy, fried gently until a light color, and served around the steak. GREEN CORN ON THE COB. G et it as fresh froni the field as possible, and if you désire it boiled on the cob you must (when it is well silked) throw it into boiling salted water. Corn re- quires only fifteen minutes boiling; too long boiling takes ont the sweetness f rom the grain. STEWED GREEN CORN. Take a dozen fresh, tender, ears of corn; eut it ofl the cob, and put it in a stew pan with a quart of cold water. No sait at first. Let it cook half an hour and then stir în a lump of fresh butter, a spoonful of flour, and sait and pepper

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