Boiled Green Corn

Get short, full ears of corn; trim off all the husks, leaving only the last inside leaves. Have a kettle of boiling water with a small teaspoonful of salt to each quart. If very tender twenty minutes fast boiling will cook it properly. When done, drain off all the water, remove the husks, lay a napkin on a large dish, place the corn on this. Turn the corners of the napkin over it and serve with salt and cold butter.

Stewed Green Corn

Cut from the cob and stew one-fourth hour in boiling water. Pour this partly off and cover with sweet milk. Stew until tender., Season with bits of butter rolled in flour, salt and pepper. Let it boil up well and serve hot.

Succotash

Twice as much corn as beans. Lima beans are very nice, string beans also. Stew them together until tender, letting the water be nearly boiled away when they are done. Season with butter, pepper and salt. Some add a cup of sweet milk.

Baked Green Corn

12 ears of corn, split and cut from the ear. Put in a baking dish, season with salt, pepper, a little sugar, 1 tablespoonful butter, and enough milk to cover. Bake one-half hour.

Winter Succotash

Soak 1 pint of dried sweet corn and 1 pint of white beans over night. In the morning cook separately until partly done, adding a pinch of soda to aid in softening the beans. Skim the beans from the sodawater, put in with the corn, adding what boiling water will be necessary to finish cooking. Season with butter and salt.

Corn Oysters

1 pint of sweet corn cut from the cob.

½ teacup sweet cream or rich milk.

1 well-beaten egg.

½ teaspoonful salt, ¼ teaspoonful pepper.

1 small teacup flour. Mix well. Pry like oysters in hot dripping. Have the fat in the pan about two inches deep and smoking hot. Hold the spoon close to the fat so that the shape of the oysters may be good. Omitting the egg will give quite a different flavor. A coarse grater may be used to remove the corn from the cob.

Green Corn Griddle Cakes

12 ears of corn, grated.

4 eggs.

1 cup of sweet milk or cream.

1 cup flour.

3 tablespoonfuls of butter if milk is used.

¼ teaspoonful salt. Mix and bake on a griddle;

Corn Chowder

12 ears of corn cut from the cob.

2 slices of salt pork fried brown in the kettle.

1 large onion simmered in the fat. (This may be omitted if disagreeable to the taste.) Boil the corn in two quarts of water one-half hour. Add:

6 potatoes sliced.

1 quart sweet milk.

A few crackers crumbed. Season to the taste and boil until the potatoes are done. If canned corn is used allow it to get only well heated.

Kentucky Corn Pudding

1 pint grated corn or ½ can.

1 tablespoonful butter.

½ teaspoonful salt.

¼ teaspoonful pepper.

1 egg.

1 cupful milk. If canned corn is used mash a little. Warm the butter and stir through the corn. Beat the egg in with the milk. The yolks of three eggs may be used in place of one whole egg. Bake in a pan until done. This is used as a vegetable.