Grate the corn from the cob. Beat the whites and yolks
of the eggs separately ; add the yolks to the corn, then
the melted butter, then the milk, sugar and salt, and
lastly the beaten whites, stirring continually. Bake very
slowly for an hour and a-half, covering the dish until the
last twenty minutes, when the cover should be removed
and the pudding browned nicely. Serve with roast meat
of any kind. This can also be made of canned corn,
which must be chopped very fine before using.
SUCCOTASH.
This is made of green corn and Lima beans, although
string or butter beans may be used. Cut the corn care-
fully from the cob, and to each pint allow
One pint of Lima beans.
One-half pint of cream or milk.
One table-spoonful of butter.
Salt and pepper to taste✪ Succotash.
VEGETABLES, 267
Cover the beans with boiling water, and cook for thirty
minutes. Drain off the water, add the corn and the milk
or cream, and stew slowly for fifteen minutes, or longer,
if the corn is old ; then add the seasoning, and serve.
In winter, if dried corn and beans are used, soak both
separately over night. In the morning cover the beans
with fresh water, and boil them very gently for two hours.
Do not drain the water from the corn, but set the pan
containing it on the back of the range where it will be
well warmed without boiling, while the beans are cooking.
When the beans are tender, drain and add them to
the corn ; both should then have only water enough to
about cover them. Cook slowly for twenty minutes, and
drain off some of the water until there is not more than
two-thirds of a cupful left ; then add the milk and season-
ing. Succotash may also be made of canned corn and
beans.
CORN AND TOMATOES, STEWED.
Take equal quantities of green corn cut from the cob
and of sliced, peeled tomatoes, and stew them for half an
hour. Season with pepper, salt and butter, stew fifteen
minutes longer, and serve hot.
CORN AND TOMATOES, BAKED.
Use equal quantities of cooked corn cut from the cob,
and raw tomatoes peeled and sliced, adding to a pint of
each
One table-spoonful of salt.
Three table-spoonfuls of butter.
One-half pint of bread-crumbs.
One-half tea-spoonful of pepper.
One tea-spoonful of sugar✪ Corn and Tomatoes, Baked.
268 THE PA TTERN COOK-BOOK.
Mix the seasoning with the corn and tomatoes, and pour
all into a baking dish. Spread the crumbs over the top,
dot them with the butter, and bake half an hour. This
is a satisfactory way of utilizing corn that has been left
over from dinner.
CORN SALAD OR FetticUS.
This is used as a salad, being very delicate when so
prepared ; or it may be washed and cooked the same as
spinach, which it much resembles.
CORN FRITTERS, NO. I.
One pint of grated corn.
One egg.
One-half cupful of milk.
One tea-spoonful of melted butter.
Two tea-spoonfuls of baking powder.
Salt and pepper to taste.
Flour to thicken✪ Corn Fritters, No. I.
Page 117 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Grate the corn from the cob. Beat the whites and yolks of the eggs separately ; add the yolks to the corn, then the melted butter, then the milk, sugar and salt, and lastly the beaten whites, stirring continually. Bake very slowly for an hour and a-half, covering the dish until the last twenty minutes, when the cover should be removed and the pudding browned nicely. Serve with roast meat of any kind. This can also be made of canned corn, which must be chopped very fine before using.
SUCCOTASH.
This is made of green corn and Lima beans, although string or butter beans may be used. Cut the corn carefully from the cob, and to each pint allow
One pint of Lima beans. One-half pint of cream or milk. One table-spoonful of butter. Salt and pepper to taste.
Cover the beans with boiling water, and cook for thirty minutes. Drain off the water, add the corn and the milk or cream, and stew slowly for fifteen minutes, or longer, if the corn is old ; then add the seasoning, and serve. In winter, if dried corn and beans are used, soak both separately over night. In the morning cover the beans with fresh water, and boil them very gently for two hours. Do not drain the water from the corn, but set the pan containing it on the back of the range where it will be well warmed without boiling, while the beans are cooking. When the beans are tender, drain and add them to the corn ; both should then have only water enough to about cover them. Cook slowly for twenty minutes, and drain off some of the water until there is not more than two-thirds of a cupful left ; then add the milk and seasoning. Succotash may also be made of canned corn and beans.
CORN AND TOMATOES, STEWED.
Take equal quantities of green corn cut from the cob and of sliced, peeled tomatoes, and stew them for half an hour. Season with pepper, salt and butter, stew fifteen minutes longer, and serve hot.
CORN AND TOMATOES, BAKED.
Use equal quantities of cooked corn cut from the cob, and raw tomatoes peeled and sliced, adding to a pint of each
One table-spoonful of salt. Three table-spoonfuls of butter. One-half pint of bread-crumbs. One-half tea-spoonful of pepper. One tea-spoonful of sugar.
Mix the seasoning with the corn and tomatoes, and pour all into a baking dish. Spread the crumbs over the top, dot them with the butter, and bake half an hour. This is a satisfactory way of utilizing corn that has been left over from dinner.
CORN SALAD OR FetticUS.
This is used as a salad, being very delicate when so prepared ; or it may be washed and cooked the same as spinach, which it much resembles.
CORN FRITTERS, NO. I.
One pint of grated corn.
One egg.
One-half cupful of milk.
One tea-spoonful of melted butter.
Two tea-spoonfuls of baking powder.
Salt and pepper to taste.
Flour to thicken.
Records on this page
SuccotashCorn and Tomatoes, BakedCorn Fritters, No. I