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Stewed Corn

Remove the husks and silk from a dozen ears of corn. Score the corn down the centre of each row of grains, then with the back of the knife press out the pulp. When all are cut and pressed, put the corn into a double boiler, add a quarter cup of milk, one tablespoonful or one ounce of butter, salt and pepper to taste. Cook, stirring occasionally, for ten minutes. Serve in a heated dish.