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Classic
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page 282
DRYING CORN.
Select good ears of sweet corn, husk, take off silk carefully, but do not wash;
shave with a sharp knife, not too close to the cob, into a large tin pan or
wooden bowl, scrape cob to get all the milk of corn; when about three quarts are
cut off, line a large dripping-pan with flour-sack paper, being careful to have
sides and edges covered, pour in corn, spread, and put at once in moderate oven;
stir frequently and leave in oven fifteen or twenty minutes. Set a table out in
the sun, cover with a cloth, pour the corn upon it and spread out evenly and
thinly. Before sunset bring the corn in and spread on a table in the house; in
the morning heat again in oven and spread in sun as before. If directions are
closely followed, the corn will be thoroughly dried on the evening of the second
day, and when shaken will rattle; store in paper bag as soon as cooled. Prepare
in small quantities, because it must not stand long after being shaven, but
should at once go into oven to heat. When all is dried, put in oven for final
heating; place to cool, pour into the bag, tie closely, and hang in a cool, dry,
dark place.
HULLED CORN.
This old-fashioned luxury is really a delicious dish when properly prepared.
Take a six-quart pail full of ashes (hard wood ashes if possible, as they are
stronger); put them into an iron kettle with three gallons of water; let them
boil about five minutes, then set off from the fire and turn in a pint of cold
water to settle it. Turn off the lye and strain; put it into an iron kettle, and
put in six quarts of shelled corn; put it over a brisk fire, and let it boil
half an hour, skimming and stirring frequently, (the outside skin of the kernels
will then slip off); strain off the lye, and rinse thoroughly in several clear
waters. When the lye is thus weakened turn the corn into a large dish-pan, and
turn in water enough to cover it; then rub thoroughly with the hands, till the
black chits come off; rinse and strain off till the water looks clear; then put
back into a clean kettle, with water enough to cover it, and let it boil, then
turn off water, put on again and parboil three or four times (it will swell to
about double the first quantity); the last time boil till quite soft; it may be
necessary to add water occasionally; stir often,
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