CREOLE CORN CHOWDER
Slice three onions and fry brown in butter. Add three peeled and sliced tomatoes, three green peppers, seeded and chopped, and the corn cut from seven cobs. Cook for an hour, adding water as needed, and season with salt, sugar, and black pepper.
KENTUCKY CORN PATTIES
Four large ears of corn grated, two eggs, one cupful of milk, and one and one-half cupfuls of flour sifted with a teaspoonful of baking-powder and a pinch of salt. Mix thoroughly and fry in small flat cakes.
CORN STEWED WITH CREAM
Cut the corn from half a dozen ears with a sharp knife. Reheat in a cupful of [Béchamel Sauce], adding a teaspoonful of butter and enough cream to make the stew of the proper consistency. Season with salt, pepper, and grated nutmeg. Serve very hot.
CORN SOUFFLÉ
Score each row of kernels deeply and press out the pulp with the back of a knife, using enough corn to make one cupful of pulp. Add one cupful of cream or top milk, a tablespoonful of butter, salt and pepper to season, and the yolks of three eggs well-beaten. Cook in a double boiler until smooth and creamy, stirring constantly. Take from the fire, cool, fold in the stiffly beaten whites of four eggs, turn into a buttered baking-dish, and bake for twenty minutes in a hot oven.
CORN PUDDING
Mix three cupfuls of milk with the corn cut from a dozen ears, and chopped fine. Add four well-beaten eggs, salt and pepper to season, and bake in a buttered baking-dish for two hours.