To Cook Corn
Open a small tin of corn and strain off the liquid, and then simmer the corn until tender, but not “mashy,” in 3 tablespoonsful of milk, ½ oz. of butter, pepper and salt. About 10 minutes will suffice for the cooking.
Open a small tin of corn and strain off the liquid, and then simmer the corn until tender, but not “mashy,” in 3 tablespoonsful of milk, ½ oz. of butter, pepper and salt. About 10 minutes will suffice for the cooking.