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Show st I H' P W WW is I BOON TO THE COOK ft SOME APPETIZING DISHE3 OF ft SWEET CORN. K ft, tullcscy Can Be Utilized In Many Dlf- ftys ferent .Wayi Proper Method of K Frying Corn Pudding a ft , Detlcloua Confection. ft ' There li no product of tho soil thai ft can bo utilized in so many dlffurent ft ways, and always bo appetlztngly, as ft aA-cot corn. Now that It Is In Beacon, ft wa can got It at Its best, fresh from ft the market gardener, but, oven It we ft buy It In cans, we have the comfort- ft ablo assurance that It wilt respond ft gracefully to the efforts of any cook ft who understands how to handle It ft Fried Corn. If there are any De- H ltneator readers who havo never eat I en fried corn thoro certainly Is a cul- H Innry delight In store for them. At ft tho first opportunity, therefore, let ft thorn tako somo young, tender green H corn a dozon ears will not be too ft many for a family of four or five ft ind let them see that the corn Is H scraped carefully from the cob. Let H the corn be cut through the center of H (bo kernel, so that nil the pulp and H Jalcos may be extracted without the H removal of any of the bulls. Over the H corn a very little (lour should then be ft sifted, with 'salt and peppor to taste. B In the meantime, lot somo slices of ft fat bT-on he placed over tho flro In a ft frvlm'i'in, to remain until all the H iti i-j -a has boen oxtractcd. When this H ! as been done tho moat Bhould bo re- t moved and the corn put Into the pan ft (o fry In tho bacon fat until It has bo- M como deltclously brown and tender, B but It must be stirred almost constant- H ly during the 15 or 20 minutes that It will tako to cook It. It not, It will ' burn. i Corn Pudding. A corn pudding is H another dish that will novor bo forgot- 1 ten after one has eaten It To make m It, tako a dozen ears of tender corn m and removo the kernels as for fried m corn. Deat separately tho whites and m yolks of four eggs. Add the yolks to 1 one tablespoontul of granulated sugar m and two tablespoonfuls of butter that 1 havo previously been rubbed together. H, Beat very lightly, then add one quart ft' of sweet milk and a teaspoonful of H salt. Mix together thoroughly, then H add tho corn and boat again until tho ft blend is perfected. Add the whites ' of the eggs, which must have been ftj beaten to a froth, stirring them well M Into tho mixture. Bakq tho mlxturo In ft a slow oven tor about an hour, keeping B, a pfeco of 'brown paper over tho top B of tho baking-pan to prevent tho pud- ding from getting too brown. As an 1" accompaniment to tho roast nothing M- could be better than such a corn pud- M ding. Charles E. Jordan, In Tho Do- . llneator. |
