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Stewed Corn

Husk the corn, remove the silk; throw the ears into boiling water, boil five minutes; drain and cool; draw a sharp knife down the centre of each row of grains, press the corn out with a blunt knife, put in a saucepan, and to each pint add one teaspoonful of sugar, a half teaspoonful of salt, one dash of pepper, a half cup of cream. Cook carefully for five minutes and serve very hot.

The latter part of the preparation is best done in a double boiler, as corn scorches very quickly.