HOW TO (Cook SWEET CORN 

TO SERVE “CORN ON THE COB’’ 
1. Select tender, young ears. Test by pressing finger nail into kernel: If milk spurts out 
quickly, the ear is just right. If it oozes out slowly, the corn is too old. 
2. Remove husks and silks. Silks may be cleaned off thoroughly with regular vegetable brush. 
3. Boil a large quantity of salted water (11% teaspoons of salt to a quart). 
4. Drop corn into boiling water, piece by piece, so as not to disturb boiling action. 
5 
. Add one tablespoon or more of sugar, cover kettle and boil corn until tender (about 
8 minutes). Drain at once and serve with butter. 
HOW TO BROIL SWEET CORN 
1. Spread fresh tender ears of corn with butter and place in broiler. 
2. Turn frequently and spread with more butter. 
3. Sprinkle with salt and serve at once. 
& 
RECIPE RECIPE 
CORN AND LIMA BEAN CORN AND TOMATO RAREBIT 
CHOWDER 2 T. cooking fat 2 eggs 
1 cup dried lima beans 114% cups whole 1 small onion Pitsale 
2 cups water kernel corn 1 green pepper 1% t. pepper 
Pe Gasaic 2 t. salt 1 quart of tomatoes Toast 
2 T. chopped onion 1 t. sugar 2 cups whole kernel Grated cheese 
Y%, cup bacon drip- iQ t. pepper corn 
pings 14, cup water Heat the fat and in it brown the onion, 
1 cup diced celery 3 cups milk minced, and the pepper, finely shredded. 
Add tomatces and cook until the bulk 
is reduced one-half. Add the corn and 
cook ten minutes longer. Add the un- 
beaten eggs and stir carefully for a 
minute. Add seasonings. Heap the 
mixture on toast rounds, sprinkle gen- 
erously with grated cheese and brown 
in a hot oven. Serves 10. 
Soak beans in the 2 cups water for sev- 
eral hours. Add salt and cook until 
tender. Lightly brown the onion in the 
fat, add celery, corn, salt, sugar, pepper 
and water. Simmer for % hour. Add 
2 cups cooked dried lima beans and the 
milk. Heat thoroughly and serve. Bits 
of browned bacon may be sprinkled 
over each serving. Serves 6. 
RECIPE RECIPE 
CORN BAKED IN THE HUSKS SCRAMBLED CORN 
Peel the husks away from the ear of 14 |b. bacon, cubed 3 eggs 
corn without removing them from the 2% cups whole ker- Ya" ce salt 
cob. With a vegetable brush remove nel corn 1g t. pepper 
the silk from corn. Cut away any bad Brown the bacon. Drain the corn, and 
spots from the ear. Sprinkle corn with add to the bacon. Beat eggs with salt 
water. Press the husks firmly over the and pepper and add to the hot bacon 
corn and tie in place. Place corn in a and corn. Stir well until eggs are done. 
bed of hot ashes or on top of grill over Serves 5. 
an open fire. Allow 20 to 30 minutes 
cooking time, turning corn once during 
the cooking process. 
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