THE GROWING OF VARIOUS VEGETABLES 



DIRECTIONS FOR COOKING CORN 

 TO BOIL 



Corn for boiling should be perfectly fresh, as it 

 loses its sweetness in a few hours, and must have 

 sugar added to the water in which it is cooked to 

 restore it. Remove the outer husks and strip back 

 the inner, so that the silk may be removed; this 

 should be very carefully done and the husks re- 

 placed. Put in boiling water and boil for twenty 

 minutes and serve hot, first removing the husks. 

 The object of leaving the husks on is that the corn, 

 cooked in this way, is much sweeter than when the 

 husks are removed. 



CORN FRITTERS 



One pint of grated corn, one-half teacup milk, 

 one-half teacup flour, one small teaspoonful baking 

 powder, one tablespoonful melted butter, two eggs, 

 and one teaspoonful salt, a little pepper. Form into 

 cone-shaped balls, roll in beaten eggs and bread 

 crumbs, and fry a delicate brown in deep lard. 



CORN SOUP 

 Split the grains of one dozen ears of corn and 



scrape from the cob. Boil the cobs in enough water 



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