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Classic
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page 281
minutes, stirring gently once or twice, and serve in a vegetable dish. Some add
more milk or cream; when done, skim out carrots, and to the cream add a little
flour thickening, or the beaten yolks of one or two eggs. When it boils, pour
over the carrots and serve.
Carrots may also be boiled with meat like turnips or parsnips, but they take
longer to cook than either.--Mrs. C. T. C.
BOILED CORN.
Put the well-cleaned ears in salted boiling water, boil three-quarters of an
hour,
or boil in the husk for the same time, remove husks and serve immediately.
Well-boiled corn is a wholesome dish.--Mrs. J. H. S.
BINA'S STEWED CORN.
Shave corn off the ear, being careful not to cut into the cob; to three pints
corn add three table-spoons butter, pepper and salt, and just enough water to
cover; place in a skillet, cover and cook rather slowly with not too hot a fire,
from half to three-quarters of an hour, stir with a spoon often, and if
necessary add more water, for the corn must not brown; if desired, a few moments
before it is done, add half cup sweet cream thickened with teaspoon flour; boil
well and serve with roast beef, escaloped tomatoes and mashed potatoes.
Some stew tomatoes and just before serving mix them with the corn.
DRIED CORN.
For a family of eight, wash a pint of corn through one water, and put to soak
over night in clean cold water (if impossible to soak so long, place over a
kettle of hot water for two or three hours); when softened, cook five to ten
minutes in water in which it was soaked, adding as soon as boiling, two
table-spoons butter, one of flour, and a little salt and pepper.
Another good way to finish is the following: Take the yolk of one egg, one
table-spoon milk, pinch of salt, thicken with flour quite stiff so as to take
out with a tea-spoon, and drop in little dumplings not larger than an acorn;
cover tightly and cook five or ten minutes; have enough water in kettle before
adding dumplings, as cover should not be removed until dumplings are done.
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