SWEET CORN 



the more pronounced the cooked taste. 

 The consistency of the corn makes a great 

 difference in the heat which must be given; 

 the drier the corn the slower the heat pene- 

 tration. 



"Corn is packed as ^cream corn,' or as 

 it is sometimes called, 'Maine style,' the 

 kernels being cut as already described and 

 the portion scraped from the cob added. 

 The product should be of a thick, creamy 

 consistency. Again, the corn is cut from 

 the cob as closely as possible by knives, 

 but only the whole grains are used, the 

 bits and scrapings being discarded; corn 

 used in this way must have long, slender 

 grains, commonly called 'shoe peg,' and the 

 quantity of brine be such as to keep the 

 kernels separate. This method of prepara- 

 tion is called 'Maryland style' by the trade. 



"In some instances the corn is run through 

 a re-cutter, which gives a grainy effect or 

 one like the cream corn, depending upon 

 the method of handling. This procedure 

 is also followed in working up corn w^hich 

 has become too old to make a good regular 



i68 



