Corn and Cheese Cream
Cook the corn, mix it into the cheese cream, and serve very hot on buttered toast. For the Cheese Cream see page [71].
The serving of these recipes may be varied: for instance, instead of sending corn au gratin to table in one large dish, bake and serve it in small brown or green earthen pipkins, one to each person, or in the centre of a croûton of fried bread.
It is worth noting, too, that haricot beans may be substituted for corn in any of these recipes. They should be soaked for 2 to 4 hours, and then boiled in stock or water for 3 hours.