Many Ways To Serve Corn

Of all slimmer vegetables, sngar cora is .the best, and it can be eooked fn a greater varlety of ways tlian any oí tlie others. Bezinning with the simplest i'orm of cooking, roastteag tlie e&ra lias always been consldefed one of the nieost ways. In old times the irs were thrust in among the hot ashee in the field or on the hearth; in niolern times they are roa-sted (or more properly, baked) in ovens. TlU.s latter method, thongh nice, rto.ps not glve the peculiar l'lavor iniparted by the primative style of 00 ikin.í. roáet ng f ais, remove tha eoar3 outer liusks, turn down the inner ones and trip off the nilk, replace the inner ones and tie them at the ciiils witli i piei-c of string, put them in a qui'k oven and bake ïalf an liour. Por boSMng, prepare the corn in the same nimmer, put it loto rapidly balling víi ter ancl let it boíl bard íor five or ten minutes after it begins. It is a great mistake to boil cora longer than tliis, as ft becomes hard ajid lo.se.- iba sweetnese, though naarly all receipe boofes say from twenty to thirty minutes, .ever on any account put salt in the water in whlch yon boil corn. I know some rery excellent boofe say "boil in salí water," Imt it invariably shrivels the grains and makes tliem tough, tastele.-s and indigestible. lí anyone doubls this .stateiiK'iit let them try both ways; there i.s notliins like convincing one's self. AVlien the corn s io lie eateii, soore down the middle ■oí the gratas, spread witll butter, sprinkle with nalt and then presa out the corn with the teéth in such a manner tlvat the huilla will be left on the cob. For oíd p-eople or tliose who have poor teeth, a nice way is to stew th oorn. Poir stewinji eorn, it is ent raw i'rom the cobs. With a harp knü'e score down the middle of each row of frains and t!i?n cut off the smallest port ion oí the eorn, and with the back of the knife scrape out all the pulp of the eorn, lea ving the hulla on the eöb. Put in an agate .sauee-pan, 'or bitter Ktill, in the top part of a farina boiler, a tablespoonful of butter, ti"o of cream and one teaspoonful oï BUgkr to e-erjr dozeu ears of oa-n. Whon the butter and cream are hot, put in the eorn and cook five ten minutes, stirrlng all the time, if íti a saueepan, to prevent scorchBng. When done, whifch can be known by tastlng, take from tlie íire and -cason vtth salt and pepper to taste. When cora gets too oíd to cook in either of the foregoing ways, and tlie pulp passes from the milky stage to ojie tliíat te thicker, like paste, it makes good soupa, showders etc. For forn soup, take k!x ears of silgar oorn, score and scrape out the grato. Put the cabe on to boíl in enough jold water to cover them. Boil thirty minutes after they begin, and then skim them out; add the cora pulp and boil íive minutes, add one-halí teaspoonful of salt, one teaspoonful of sugar, one-half a tialt-spoonfu'l oí pepper (white iï yon lia ve it,) and one pint of boilídr milk. Rufo togetlier one tablespoonful of butter and one heaping tcaspoünful of flotu-, Ktir tato the boiling fsoup until it thlckens. Serve &t ora-i'. COKS CHOWDER.- One Cozcn eára of uga.r corn, prepared as above, the cobs boilcd a above iu water enough to cover tlwim. Pare, slice and scald four large potatoes; two slices of salt pork eut in small cubes and fried; ome large onion chopped and browned in Uu' p;irk fat. Strain the lat into a íar.m' sauce-pan, add a layer of pork, t lien onions, potatoes, corn, tiiree crackers split and browned in the own, o'ne teaspoonful of salt, öne toeaspaonfull of pepper,, and pour over tlit' wliole the water in which the cobs were boilcd. Stomer until the potatoee are tender, add a large tableèpooniul of butter and one pint oí boiling niilk and serve very hot wlth toasted crackers. SUCCOTASH.- Prepare hall v dozen ear.s of torn as above, and when the cob.s ure gkvmmed out, put into the water in whteh they were boiled one pïnt of youög, teqder Lima beaüs, ehelled, one slice oí walt pork cut in tiny bits, oue salt-spoonful oï pepper. Oook until the beanu are done, thon acid the coto pulp and one tablespoonful of butter. ('ook fivo minutes nfter the oorn begins to boíl. If too thin, add a littlo torn stareh dissolvod in milk; if too thtck, thin with hot milk and erve Immedlatel.v- OOKN FRITTERS.- Score and presa ouit the pulp of on dozen eare of nirar oorn, add to this one cupful of sifted flour, oiw cupful of railk, half a teaspoonful of salt, one teaspoonful of usar, a pinch of black pepper a.nd the beaten yolks of two egia Iii-.it cll, in oarefully the twó' whltee be&teo to a stiff froth. and one teatspoonful of baking-powder. Tr.v thein like any other frltter, in smoking hot fat, and draln them on liroivü paper. COKX OVSTERS.- The pulp of one dozen ears ol' migar cora mixed witli two tabic.-poom'ui.-i of aifted flour, three ëggs well beat en, half a teaspooni'ui of sant, one dash oí eayenne pepper. HOa1 together until very hot in equaj proportion ot butter and lard. Put in the liot fat, large spoonfulls of tho oorn mixture, making tliem as inear th shape of oysters as posible, and haMng tliem nearly an inch thlck. Fry them hrown and eend to the tahle hot. These are a very nice breafcdast dUh, thongh they are good for either brea'kfast or supper. COr.X Pl'DDIXG.- Score and pree out tlie pulp of one dozen ears of yonns Bagar cora, add the beaten yolks of four egips, one toaspoonful of Kugar, hall as mueh salt, a quarter of fi teaspoonful of black pepper and a pint of milk. Beat the wliites of the eífg.s to a stift' froth, stir thpm carefully into tlie mixture, pour into a butt-ered pudding-dish and bake in a moderate oven. Tliis ,s very nice cold. CANNED CORN,- Prepare the corn as in all the a1ove recipes, fill the Jara to overflowing-, paeking the corn as elosely as possible, atnd whlle runniiiK over, ecrew on the tops. Cover the bottom of a wabh boiler with Btraw, tand the jars on it and pour im oold water to come half way up the jars. Cover the boiler tlghtly and boíl th ree liours, watefhing carefully tlnit the water does not boíl away. Keep a kettle of boilins water on the Ktove to replenieh with. When dlone, lift out the jars and screw down the covers as tightly as possible, givtnig them another turn when the ars íi re 00W. Keep them in a cool, (ark place.- Ladtee' Oompanlon.