Husk, and pick off all the silk. Boil in well-salted water, and serve on the cob, wrapped in a napkin, or cut off and seasoned like beans. Cutting down through each row gives, when scraped off, the kernel without the hull.
GREEN-CORN FRITTERS.
One pint of green corn grated. This will require about six ears. Mix with this, half a cup of milk, two well-beaten eggs, half a cup of flour, one teaspoonful of salt, half a teaspoonful of pepper, and a tablespoonful of melted butter. Fry in very small cakes in a little hot butter, browning well on both sides. Serve very hot.
CORN PUDDING.
One pint of cut or grated corn, one pint of milk, two well-beaten eggs, one teaspoonful of salt, and a saltspoonful of pepper. Butter a pudding-dish, and bake the mixture half an hour. Canned corn can be used in the same way.
EGG-PLANT.
Peel, cut in slices half an inch thick, and lay them in well-salted water for an hour. Wipe dry; dip in flour or meal, and fry brown on each side. Fifteen minutes will be needed to cook sufficiently. The slices can be egged and crumbed before frying, and are nicer than when merely floured.
EGG-PLANT FRITTERS.
Peel the egg-plant, and take out the seeds. Boil for an hour in well-salted water. Drain as dry as possible; mash fine, and prepare precisely like corn fritters.
BAKED EGG-PLANT.