Preparation of Fresh Green Corn

This is one of the best articles of food in the vegetable kingdom. It contains the purest car­bohydrate in its most soluble form. It carries about the same per cent, of water as the human body. It has enough cellulose to produce healthy peristaltic action of the intestinal tract.

The following suggestions are given to stimulate its use and widen its utility as a food.

FORMULA No. 1

To Prepare Uncooked.

Split the rows with a sharp knife, pare off the tips of the grain and scrape the pulp from the cob with a dull instrument.

Serve with a pinch of salt, cream and grated nuts or with cream and a sprinkle of maple sugar. This can be slightly heated before serving, if desired.

FORMULA No. 2

To Prepare in the Shuck.

Remove the outer shuck, leaving only two or three layers over the grain. Boil in the shuck from ten to fifteen minutes.
 
Note.—Care should be exercised to not over-cook. The corn should be taken from the water the moment the immature starch has undergone the first chemical change called cooked. When this is done, the cooking process is least harmful and destructive of the excellent nutritive properties of the grain.

FORMULA No. 3

Sun-cooked for Winter use.

Cut from the cob, tender full-grown corn. Keep in the sunshine, protected from insects and dust until thoroughly dry.

Place in cheese-cloth bags for winter use. This can be prepared for the table as follows: Wash and place the quantity desired in a deep covered vessel, barely cover with boiling water. Allow to stand until sof­tened. Serve with butter and salt or thin cream and a pinch of salt.

Note.—This can be placed in a double boiler and al­lowed to simmer an hour or two, if cooked corn is de­sired.

FORMULA No. 4

Boil on the cob until barely done. Cut from the cob and dry according to Formula No. 3.

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