Show A t I r. r j y Doctor Doctorin A ri in the Kitchen I by Laurence M M. Hursh Hurst MD M.D. Ii A Consultant National Dairy Council i BUTTER AND SWEET CORN 1 Several years ago I wrote a summer column on how to cook corn out of doors It was vas so popular Im I'm repeating repealing some som of It today And just thinking about It makes my mouth water It is surprising how many men mendo mendo mendo do not know how to cook corn cornover cornover cornover over an open fire or charcoal So many tire are expert in charcoal broiling broil ing fag steaks hamburgers hot dogs even chicken Probably this is because their wives are arc quite expert expert ex pert at boiling bolting corn in the kitchen Out But os as glorious as corn com Is Isby by any tiny cooking means my favorite favorite fa is corn com cooked over charcoal charcoal char char- coal or when the fire has died down to embers So men heros hero's how its it's done Strip the Husks husk Strip tho the husks to the end of each ear car but dont don't tear them off Get rid of f the silk Illk and soak the ears cars in cold water for a half hall hour Then drain the ears and brush them with melted butter and sprinkle with salt and pepper After pulling the husks up up around the corn again wrap each ear in foil and twist each end tightly to close dose You should turn each cacti ear frequently frequently fre Ire and the they should be done to your taste in about 25 29 minutes What a delicacy And y you u can add more butter if u you wish Speaking of of butter it has a glamorous and ancient history Butter probably was first dis discovered discovered covered by prehistoric herdsmen When they poured milk or cream Into skin animal-skin bags and hung bung them over aver horses or camels camel crother or cr other domestic animals the stride of tho the animal agitated the miltin milt mUt miltin in the tho bags until butter waa wu formed It is believed believe this first happen cd ed by accident but that on once tasted butter was I thereafter made mado on purpose There are many references reference lathe la the Bible DIble to butter Hindus recorded recorded re re- corded their fondness for buttermore buttermore butter buttermore more than years ago J Rich in Vitamin AButter A Butter Dutter is a rich source of Tit Tit- min A. A It also contains vitamin D vitamin E calcium phosphorus sodium and potassium The energy en eD- ergy value of butter is 33 color 1 0 lea ics per er teaspoon the same same as margarine but less than that of oC cooking and salad oils In the US U.S. virtually all aU com cons prepared butter I Is made from pasteurized awe tweet sweet t cream The cream from more than 10 30 quarts of milk is needed to make 1 pound of butter Mod Mod- em cm cylindrical or barrel churns Iare i iare are capable of producing as manyas many as pounds of butter per pel churn per hour Federal standards employ a II numerical nu merical score that is based on butters butter's texture flavor and other othet r f characteristics US U.S. Grade AA the grade generally available in hi inmost ini most stores has hasa a a score of 93 Grade A butter has a score of I 93 III indicating a slightly lover quality ity Grade B scores 90 Grai Grade Graef C Is 89 I and ii Iz used for purposes only T r rI I |