CREAM OF CORN.
Use one can of corn for one quart of soup. Crush it thoroughly with pestle or potato-masher to free the pulp from the tough outside coating; rub through a fine colander, then through a sieve. Add one teacupful of cream to the strained pulp and enough milk to make a quart altogether. Put in a dash of cayenne pepper, a piece of butter the size of a filbert, and salt to taste—it requires a surprising amount of salt to bring out the flavor. Use a double boiler as it burns easily. Serve very hot stirring well before taking up.
Mrs. Thompson.
GREEN CORN FRITTERS.
Cut the corn from three good sized ears and chop it slightly. Add one well beaten egg, one-half cup of milk, one tablespoonful of sugar, one-half teaspoonful of salt, one-quarter teaspoonful of pepper, and flour enough to make a thin batter. Put one teaspoonful of baking powder in the flour, fry to a golden brown in boiling fat.
CORN OMELET.
Take cold boiled corn and after cutting the grains through the middle, scrape it from the cob. Make a plain omelet, and have the corn with very little milk heating in a saucepan, seasoning to taste. When the omelet is ready to turn, put the corn by spoonfuls over half the top, and fold the omelet over. Serve at once.
GREEN CORN PUDDING.
Take one dozen ears of tender corn; grate them; then add one quart of sweet milk thickened with three tablespoonfuls of flour made free from lumps, a full tablespoonful of butter, four eggs, and pepper and salt to taste. Butter an earthen baking dish and pour into it this mixture. Bake one and one-half hours. This is to be served as a vegetable, though with the addition of sugar and a rich sauce it can be used as a dessert.
CORN SOUP.