Stewed Corn.
Green corn, even in city markets, is both indifferent and dear at this season. We do better, therefore, to fall back upon the invaluable canned vegetables that have made American housewives almost independent of changing seasons. Open a can of corn one hour before it is to be cooked. When ready for it turn into a farina-kettle; pour on just enough hot water to cover it, and cook half an hour. Then, add a little milk, a good lump of butter cut up in flour, pepper and salt to taste, and cook fifteen minutes longer.