Miss Corson's practical American cookery and household management

The same batter may be dropped by the tablespoonful into a kettle of smoking-hot fat, and fried golden brown ; take the fritters thus made out of the fat with a skimmer, lay them on brown paper for a moment to free them from fat, and then serve them hot. SUCCOTASH. Use a quart each of corn cut from the cob, and shelled Lima beans ; put them over the fire in just enough boiling water to cover them, with two teaspoonfuls of salt and half a saltspoonful of pepper, and boil them from twenty to thirty minutes, until the beans are tender; meantime rub to a smooth paste two tablespoonfuls of butter and one of flour, and when the beans are nearly done stir this paste into the succotash, see that it is palatably seasoned, and finish cooking it. The flour may be omitted if a thick sauce is not desired. Sometimes a piece of salt pork is boiled with the succotash, and sent on a platter to the table when the succotash is served. In place of the flour or salt pork, two eggs beaten smoothly with a cupful of milk may be added to the succotash just before serving it ; but it must not be allowed to boil again, or the eggs may harden. HOW TO CAN CORN. Choose very full ears of tender corn ; remove the husk and silk, cut the corn from the cob, and scrape the cob with the back of the knife ; pack glass jars with the com, making them quite full, pressing the corn down, and then close them with the rubber and porcelain-lined covers ; put some laths across the bottom of a large boiler, and fill it with the jars of corn, laying a little straw or hay between the jars to keep them from striking against each other when they begin to boil ; pour in enough cold water to half cover the jars, put the boiler over the fire, put a cloth over it, and fit on the cover of the boiler, and boil the corn steadily for three hours, taking care that there is water enough to furnish a full volume of steam ; then take up the jars, and screw the covers as tight as possible. When the jars are cold, again screw the covers, and keep the corn in a cool, dark place. DRIED CORN. Cut the grains from ears of tender corn, spread them on large sheets of paper in the sun, and dry them thoroughly ; or put them on pans in a cool oven, and dry them. After the corn is dried, keep it in a cool, dry place. When it is wanted for the table, soak it over night in enough water or milk to cover it, and the next day boil it tender in the same water ; season it with salt, pepper, and butter, and serve it hot. CANNED CORN. STEWED. Put the com into a saucepan together with the liquor in which it is preserved, and cook it over a moderate fire until it is tender; when the corn is tender, drain the liquor from it, and mix with the liquor enough milk to make up a pint ; mix together over the fire a tablespoonful each of butter and flour until they bubble, then gradually stir into them the milk and liquid from the corn, add the com also, and let it boil once ; season it palatably with salt and pepper, and serve it hot. DRIED CORN HULLED WITH LYE.