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.
BAKED CANNED CORN
Pour a can of corn into a buttered baking-dish, season with salt and pepper, add one cupful of boiling milk or half a cupful of cream, and dot with two tablespoonfuls of butter broken into small bits. Bake for forty-five minutes in a moderate oven, and serve in the same dish.
CREAMED CANNED CORN
Reheat a can of corn with half a cupful of [Cream Sauce] and serve very hot, or reheat with enough cream to moisten and season with butter, pepper, and salt.
ESCALLOPED CORN
Butter a baking-dish and put in a layer of cracker crumbs, then a layer of canned corn, seasoning with salt, pepper, and bits of butter, cover with cracker crumbs and repeat until the dish is full, having crumbs on top. Pour in enough milk to fill the dish and bake for forty-five minutes.
INDIAN CORN CAKES
Grate from the cob on a coarse grater enough corn to make two cupfuls. Add a cupful of milk, half a cupful of sifted flour, one egg well-beaten, and salt and pepper to season. Bake on a griddle and serve with fried chicken.