The encyclopaedia of practical cookery

pepper, and add two eggs, ½ lb. of sifted flour, and ½ pint of cold milk. Stir it vigorously (but do not beat it) with a wooden spoon for five minutes, and it will be sufficiently firm. Butter a frying-pan, put it on the fire, then take a ladle holding Indian Corn — continued. 1 gill, and with this put the preparation into the pan in twelve parts, being careful they do not touch one another, and let them get a good golden colour, cooking for four minutes on each side. Dress them on a folded napkin, and serve. See Pig. 970. (2) Remove the cob from a little more than a breakfast-cupful of green Indian Corn. Put 1 teacupful of butter into a saucepan, warm it, and add an equal quantity of flour ; stir well over the fire for a few minutes, then add the corn, salt and pepper to taste, and turn the whole into a deep dish, making it about lin. in depth. Cut it up into 2in. lengths, dip them into batter, and fry to a good colour in a frying-pan containing boiling lard. Take them out, drain, put them on a dish with a little sweet sauce under, and serve (3) Take eight ears of corn and boil them. Put 1 lb. of flour into a basin, drop in the yolks of four eggs, pour in gradually 1 pint of milk, stirring meanwhile so as to mix the flour smoothly, then shake in 2 teaspoonfuls of salt and 1 teaspoonful of pepper ; beat the whites of four eggs to a stiff froth, and lightly stir them in. Take the corn from the cobs and stir it into the batter ; then take up large spoonfuls of it, drop them into boiling-hot lard or clarified fat, and fry till they are brown all over, turning them constantly. When they are done, lift out of the fat with a strainer, let them drain for a minute on a sheet of paper, and serve on a hot napkin spread over a dish. Green-Corn Pudding. —(1) Grate six large ears of green corn; mix with it 1 piled teaspoonful of salt, 1 saltspoonful each of pepper and grated nutmeg, six eggs, and 2 pints of milk; put the pudding into a buttered earthenware dish, and bake it in a moderate oven for half-an-hour. (2) Mix 3 breakfast-cupfuls of grated green corn, 2 qts. of milk, eight well-beaten eggs, 2 table-spoonfuls of warmed butter, one grated nutmeg, and 1 teaspoonful of salt. When well mixed, turn the pudding into a pie-dish, and bake for an hour. When cooked, serve the pudding hot with sweet sauce. Green-Corn Saute au Beurre. — Proceed as for Green-Corn Saute a la Creme, adding 1 oz. of butter, but without the other ingredients; season, and cook for eight minutes, tossing it well. Place in a hot dish, and serve. Gi'een-Corn Saute a la Creme. — Take six ears of cooked green Indian Corn, prepared as for Boiled Green Corn (No. 2), drain, cut off the corn from the cobs with a sharp knife, being very careful that none of the cob adheres to the corn, and place it in a saute-pan with 1 teacupful of hot béchamel sauce, 1 breakfast-cupful of cream, and ½ oz. of butter ; season with salt and pepper and a little grated nutmeg. Cook gently on the stove for five minutes, place it in a hot dish, and serve.