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RECIPE 
CREAM OF CORN SOUP 
To 3 tbsp. of melted butter, add 4 tbsp. 
flour, ¥ tsp. pepper, 1 tsp. salt. Mix 
to smooth paste, and add to 2 cups 
scalded milk. Cock until thick. Add 2 
cups cooked corn, seasoned with thinly 
sliced onion. Serve hot with dash of 
paprika and strips of pimento on top. 
RECIPE 
HOW TO PRESERVE CORN 
BY SALTING 
Select corn in the milk stage. Husk, 
remove silk, and cook in boiling water 
for 10 minutes. Cut from cob and 
weigh. Mix corn and salt, using 1 
pound of salt to 4 pounds of corn. If 
scales are not available, use 1 cup of 
salt to 1 quart of corn. Pack in con- 
tainer. Cover with cloth and a board 
or plate and weight down. 
If enough brine is not formed to 
cover the corn, add more brine, using 
4 pound (34 cup) of salt to a quart 
of water. Store in a cool place. The 
large amount of salt prevents the 
growth of yeasts and bacteria, so no 
fermentation takes place. 
To prepare salted corn for table use, 
soak thoroughly, changing water sev- 
eral times. Cook and serve with butter 
or cream and seasoning. 
RECIPE 
CORN PUDDING 
To 3 slightly beaten eggs, add 2 cups 
milk, 2 tbsp. sugar, 1 tsp. salt. Mix 
2 cups corn (cream style) with 2 tbsp. 
butter, 1 tbsp. minced onion, 1% cup 
minced green pepper, 1 minced pimento. 
Add to milk mixture. Mix well. Turn 
into buttered casserole and bake at 
325° for approximately one hour. 
Serves 6. 
RECIPE 
HOW TO OVEN-COOK CORN 
Cut corn from cob, place in utensil, 
adding %4 to % cup of water, salt and 
butter. Place in oven at temperatures 
from 325° to 400° and cook from one 
to three hours. The lower the temper- 
ature, the longer the cooking time 
required. 
RECIPE 
SERVE CORN 
THESE INTERESTING WAYS 
1. Sliced stuffed olives added to but- 
tered whole kernel corn, gives flavor 
and color. 
2. Green pepper shells filled with whole 
kernel corn and bits of browned link 
sausage. Top with buttered crumbs. 
3. When preparing tomato sauce try 
adding 1 cup whole kernel corn and 
4 cup finely minced green pepper 
for a new flavor treat. 
RECIPE 
CORN AND SWEET POTATOES 
Wash 4 medium sweet potatoes; add 
Y% cup water. Cook on high heat until 
steaming, then turn low, cook until 
tender — about 30 minutes. Drain and 
peel potatoes. To 4 tbsp. butter, melted 
in skillet, add diced potatoes, 1 cup 
kernel corn, 1 tbsp. chopped pimento. 
Cook on medium heat about 10 minutes. 
