Grate some fresh green corn, add a little sugar and red pepper.
Fry this slightly in clarified dripping. Arrange two leaves from the sugar-corn, the broad part lapping over the other. Fill this with about a tablespoonful of the mixture, then fold it up neatly in the leaves, tying it with a thin strip from another, and bake.
When the fresh corn is not in season, the corn in tins will answer the same purpose if cooked and passed through a wire sieve and wrapped in vine leaves.
Corn and Cheese Cream
Cook the corn, mix it into the cheese cream, and serve very hot on buttered toast. For the Cheese Cream see page [71].
The serving of these recipes may be varied: for instance, instead of sending corn au gratin to table in one large dish, bake and serve it in small brown or green earthen pipkins, one to each person, or in the centre of a croûton of fried bread.
It is worth noting, too, that haricot beans may be substituted for corn in any of these recipes. They should be soaked for 2 to 4 hours, and then boiled in stock or water for 3 hours.
Haricot Beans
Haricot beans must be soaked for quite 12 hours in cold water, then put into a pan with cold water slightly salted, (½ oz. of salt to 1 gallon of water,) brought slowly to the boil, then drawn aside and simmered for about 2 hours.