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

To Boil Green Corn.

Green corn should be put in hot water, with a handful of salt, and boiled slowly for half-an-hour, or five minutes longer. The minute the corn is done, pour off the water and let it remain hot. All vegetables are injured by allowing them to remain in the water after they are cooked.