The household cook book

To cut corn from the cob the best way is to stand it on the small end, and with a sharp knife cut off about half the kernel ; then with the back of the knife press and scrape out the remainder with a downward stroke. If scraped with the sharp edge it will carry many of the hulls with it, and they are not wanted. This is the best method of cutting off corn for canning or any purpose. DRIED CORN — Select corn that is right for boiling, and boil 5 minutes in slightly salted water; then cut and scrape from the cob as above, and dry in the oven in shallow pans or on plates. Pack in paper bags, and hang in a dry place or it will mold. It sours easily, and the drying process should not be long. To use it, soak over night, and then cook like green corn. Season with butter, cream, pepper and salt to taste, and serve. BAKED CORN — Take 48 full ears of sweet corn, cut and scrape from the ears as above, and then pound in a mortar; add (according to the juiciness of the corn) 3 or 4 cups of milk, 4 well beaten eggs, ^ teacup butter, the same of flour rubbed fine in a little milk, 1 tablespoon of sugar, and salt to taste. Pour into a well greased earthen dish, bake 2 hours till browned on top, and place on the table hot. Eat with plenty of fresh butter. CORN CHOWDER.— Take 1 can of corn, or the same amount of green corn cut from the cob, 2 oz. pork fried brown and chopped, 6 potatoes sliced thin, 1^ quarts water; cook until the potatoes are done — about 25 minutes; then add 2 cups milk, and butter and salt to taste. ESCALLOPED CORN. — Cut corn from the cob, spread a layer in a basin, season, put on a layer of sliced tomatoes, season, and so on with alternate layers, seasoning each layer; then fill the dish with rich milk in which a little soda is dissolved, and bake 1 hour. FRIED CORN. — Select roasting ears, cut the corn from the cob, add salt and pepper, put it in a large pie-tin containing hot butter, set where it will cook slowly, and fry, stirring it often. If it should stick to the pan add a very little water, but not otherwise. ' ^ CORN OYSTERS — Cut the corn from 6 ears, add to it 1 well beaten egg, 1 tablespoon of sweet milk, a little salt, and then flour enough to make a pretty stiff batter; drop a spoonful at a time into smoking hot fat, and fry a delicate brown. GREEN CORN PUDDING.— Take the pulp from 2 doz. ears of corn, 1-| quarts of new milk, 2 crackers rolled fine, 3 eggs, 2 teacups sugar, and a little salt. Mix the crackers with the milk, then put in the corn and other ingredients; bake slowly 2^ hours. Serve warm with butter and pepper. CORN SOUFFLE — Take 2 cups of canned corn, 2 cups of milk, 2 eggs, salt to taste. Beat the eggs until very light; add the other ingredients; put the mixture in a buttered pudding-dish, and bake about 40 minutes STEWED CORN. — Cut young corn from the ear, put it in a basin, cover it with milk, and cook ^ hour, stirring it frequently; then season to taste, with butter, pepper and salt, add some rich cream in which a little cornstarch is stirred, and serve.