Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Stewed Corn.

If canned corn is used, put a sufficient quantity in a stewpan, with two or three spoonfuls of hot water, and, after adding pepper and salt to taste, put in a good-sized lump of butter, into which a teaspoonful of flour has been well worked, adding, at the same time, a cup of good, sweet milk or rich cream, and let it cook three minutes. Corn cut fresh from the cob should be boiled at least twenty minutes before adding the milk and butter.