Select nice full ears; and place in steamer with the husks on. Steam an hour or more until tender then strip the ears; cutting off both ends; heap the corn on a hot shallow dish and set in the oven a minute or two to dry.
CORN FRITTERS.
In the summer when fresh corn can be had, grate the corn from the cob and mix in proportion of one cupful of grated corn to three well beaten eggs; salt to taste and fry in hot butter by spoonfuls; serve hot. They are much more delicate and delicious than where flour and milk are used. The corn supplies both the milk and flour in its own substance. Grated, or very tender, canned corn can be used in the same way in the winter season.
BAKED CORN.
Chop as fine as possible the contents of one can of corn; add a heaping tablespoonful of butter; season to taste; add one pint of milk; put in baking dish; place in oven and bake until a nice brown.
CORN PUDDING.
Cut enough uncooked corn from the cob to fill a pint measure; place in covered sauce pan with a pint of cold milk; let cook until tender; then add two tablespoonfuls of flour smoothly mixed with cold milk. Stir until the mixture thickens; add two tablespoonfuls of butter; set it off to cool.
Beat the yolks of four eggs in a large bowl; beat whites separately to a stiff froth; then mix well with the yolks, add to the warm corn and milk mixture, put into a hot buttered baking dish and brown in quick oven.
CORN ON TOAST.
Take pieces of bread four inches square and fry a delicate brown in butter; then heap on the bread a large tablespoonful of stewed or canned corn and heat through thoroughly; serve very hot.