XIV. 



MAIZE GRAIN AS FOOD 691 



South African housewives "bottle" it for domestic use, and CHAP, 

 there seems to be no reason why the bottling or canning of 

 green mielies should not become an industry in South Africa. 



Sugar-maize is usually considered the best type to eat as 

 " green corn " or " green mielies," as it is softer and has a 

 sweeter flavour than either the flint or dent varieties. 



The green or canned corn is often cooked with Lima, string, 

 or French beans ; this mixture, known as " succotash," is a 

 favourite dish in the United States. 



646. To Keep Maize on the Cob. — The following recipe for 

 keeping maize on the cob appeared in the Transvaal Agri- 

 cultural Journal, having been taken over from the Rhodesian 

 Agricultural Journal : — 



Take a basket of corn after all the husks and silks have 

 been picked off, and place in a tight box with a stone jar of 

 water. 



Now in an earthen dish place some sulphur, and with a 

 paper or live coal light it, and close the box that the fumes of 

 the sulphur may not escape. In eight or ten hours open the 

 box, turn the charred sulphur over and light again, and close 

 the box for twenty-four hours. Then take the corn and put 

 into the crock of processed water ; add more sulphur to the 

 dish, light, close the box, and repeat again in twelve hours. 



When wanted for use soak in soda water for twelve hours, 

 changing the water at least twice — it is very hard to get the 

 acid taste from the cob — and then boil as green corn ; or cut 

 the corn from the cob, put on in a kettle of water with a large 

 teaspoon of soda, and boil five minutes ; then change the water 

 three times, only letting the water come to the boil. When you 

 add the last water also add one tablespoon of white sugar, and 

 cook ten minutes. Season with cream or butter and salt and 

 pepper. 



647. Dried Maize for Winter Use. — Maize dried in the 

 following manner retains more of its sweetness, is much easier 

 to prepare, and takes less space in the pantry than if canned 

 or bottled: Husk the maize, put into a kettle of boiling water, 

 and cook for three to five minutes, to " set " the milk in the grain. 

 Then cut from the cob and, with the back of the knife, scrape the 

 cob to get all the milk, and spread in shallow pans. Dry in" 

 slow oven or in the sun. When perfectly dry put into paper 



44* 



