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Some Kitchen Kinks: Corn

Green Corn.-Green corn, a typical American food product, is a vegetable which, for most palates, is easily spoiled by overcooking, since the longer the cooking period the less pronounced the delicate corn flavor.

Boiled Corn on the Cob.

The most satisfactory way to serve green corn is on the cob. Free the corn from husks and "silk." Have a kettle of water boiling hard, drop the corn into the water and cook ten minutes.. If only a few ears of corn are put in a kettle of boiling water, the temperature of the water is not lowered greatly and the corn will cook in eight minutes. On the other hand, if a large quantity of corn is crowded into a kettle of boiling water, the temperature is very much lowered and the time of cooking must be increased. When possible, surround the corn with a generous quantity of boiling water.

Corn Cut From Cob.

Corn may be cut from the cob and heated with butter, pepper, and a little milk. For this dish cook the ears five minutes in boiling water to set the juice. Then with a sharp knife cut through the center of each row of grains and with the back of a case knife press the grains of corn from the hulls. Put the corn in a saucepan and season with salt, pepper, and butter. Add enough hot milk to moisten well, and cook ten minutes. Serve at once.

The raw corn may be cut from the cob and treated in the same manner.

Succotash.

To a pint of corn cooked as above add a pint of cooked and seasoned shelled beans.