104 BOARD OF AGRICULTURE. 



husks on the ear, it keeps it hot longer and adds sweetness ; put them 

 into a large kettle of boiling water and boil it rather fast for half an 

 hour or more, in proportion to its size and age. When done take it up, 

 drain it, dish it under a cover or napkin, and send it hot. Before eating 

 it rub each ear with salt and pepper and then spread it with butter. 

 Epicures in corn consider it sweetest when eaten off the cob ; and so it 

 is, but before company few persons like to hold an ear of Indian corn in 

 their hands and bite the grains off' with their teeth ; therefore it is more 

 frequently cut off" the cob into a dish, mixed with salt, pepper and but- 

 ter, and helped with a spoon. 



Green Corn Cakes. — Mix one pint of grated green corn with three 

 table-spoonfuls of milk, one teacup of flour, half a teacup of melted but- 

 ter, one egg, a teaspoonful of salt, and a half a teaspoonful of pepper . 

 drop this mixture into hot butter by the spoonful, let the cakes fry eight 

 or ten minutes. These cakes are nice served up with meats for dinner. 



Green Corn Dumplings. — One quart of young corn, grated from 

 the cob ; half a pint of wheat flower sifted, half a pint of milk ; six 

 table-spoonfuls of butter ; two eggs, a salt-spoonful of salt, the same of 

 pepper ; butter for frying. 



Having grated as fine as possible sufficient young corn to make a 

 quart, mix Avith it the wheat flour, and add the salt and pepper. Warm 

 the milk in a small sauce-pan and soften the butter in it. Then add 

 them gradually to the pan of corn, stirring very hard, and set it away 

 to cool. Beat the eggs light and stir them into the mixture, when it has 

 cooled. Flour your hands and make it into little dumplings. Put into 

 a frying pan a sufficiency of butter, (or lard and butter, in equal propor- 

 tions,) and when it is boiling hot and has been skimmed, put in the 

 dumplings, and fry them ten minutes or more in proportion to their thick- 

 ness. Then drain them and send them hot to the dinner table. 



Green Corn Porridge. — Take young corn and cut the grains from 

 the cob ; measure it, and to each heaping pint of corn, allow not quite a 

 quart of milk. Put the corn and milk into a pot, stir them well 

 together, and boil them till the corn is perfectly soft ; then add some 

 bits of butter, dredged with flour, and let it boil five minutes longer ; 

 stir in at the last, some butter, yolk of an egg, and in three minutes 

 remove it from the fire. Take up the porridge and send it to table hot, 

 and stir some fresh butter into it ; sugar and nutmeg may be added if 

 desirable. 



Corn Oysters. — Three dozen ears of large, young corn, six eggs, 

 lard and butter, in equal portions for frying. The corn must be young 



