|
Classic
Cook Books
< last page | next page >
page 283
so as not to burn at the bottom of the kettle; when quite soft, put in two large
table-spoons of salt, and stir well; to be eaten with milk, or butter and sugar.
It is a healthy dish, and although there is trouble in preparing it, yet it is
good enough to pay for the labor and trouble. It is good either hot or cold, and
was considered by our grandparents to be one of the greatest luxuries of the
table.
Wheat hulled in the same way is considered a great delicacy, and a very
beneficial diet for invalids, but is not so staple or nutritious as Indian corn.
Smaller quantities can be prepared by using less lye and corn.--Mrs. Carrie
Beck.
PRESERVING CORN.
Scald the corn just enough to set the milk, cut from cob, to every four pints of
corn add one pint salt, mix thoroughly, pack in jars, with a cloth and a weight
over corn; keep in any convenient place, and when wanted for use put in a
stew-pan or kettle, cover with cold water, as soon as it comes to a boil pour
off and put on cold again, and repeat until it is fresh enough for taste, then
add a very little sugar, sweet cream, or butter, etc., to suit taste.--Mrs. S.
M. Guy.
GREEN CORN PUDDING.
Draw a sharp knife through each row of corn lengthwise, then scrape out the
pulp; to one pint of the corn add one quart of milk, three eggs, a little suet,
sugar to taste, and a few lumps of butter; stir it occasionally until thick, and
bake about two hours.--Mrs. W. G. Hillock, New Castle, Indiana.
BOILED CAULIFLOWER.
To each half gallon water allow heaped table-spoon salt; choose close and white
cauliflower, trim off decayed outside leaves, and cut stock off flat at bottom;
open flower a little in places to remove insects which generally are found about
the stalk, and let cauliflowers lie with heads downward in salt and water for
two hours previous to dressing them, which will effectually draw out all vermin.
Then put into boiling water, adding salt in above proportion, and boil briskly
over a good fire keeping the sauce-pan uncovered. The water should be well
skimmed. When cauliflowers are tender, take-up, drain, and if large enough,
place upright in
< last page | next page >
Classic
Cook Books
|
