The Myrtle Reed Cook Book

by Myrtle Reed

BOILED CORN

Strip off all the husks, remove the silk, and boil rapidly in water to cover, adding a tablespoonful of sugar; serve immediately with butter, pepper, and salt. Butter may be added to the water instead of sugar; it whitens and enriches the corn; or, boil in salted milk, drain, and serve with melted butter.