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.
Corn with Buttered Egg
Have ready the buttered egg, and pile it in the centre of a hot fireproof dish, surround with the cooked corn and garnish with small circles of fried bread.
Egg and Corn Toast
Prepare the egg and corn as before, stir them together and serve very hot on buttered toast.
Corn with Poached Eggs
Spread the cooked corn flat on a hot fireproof dish, and arrange the poached eggs neatly on it, and serve very hot.
Corn au Gratin
Cook the corn as before, and have ready a delicate white sauce as below. Heat a fireproof dish, butter it, and sprinkle with fine brown crumbs. Heat the corn in the sauce, and place it in the dish, cover with grated cheese and crumbs, and bake for 20 minutes in a hot oven.