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Boiled Corn

Choose short, thick ears of fresh corn; remove all the husks except the inner layer; strip that down in order to remove all the silk from the corn and to permit the removal of any defective grains, and then replace it, and tie at the upper end of each ear of corn. Have ready a large pot half full of boiling water, put in the corn, and boil steadily for about twenty minutes if the ears are large, or fifteen minutes if they are only of medium size; then take from the boiling water, remove the strings; serve hot at once. If it seems desirable to strip off the inner husk just before sending to the table, this must be done very quickly and the corn covered with a clean napkin or cloth to prevent the escape of heat. Serve plenty of butter, salt and pepper with the corn. Sometimes these latter are mixed, by heating them, together, and then served in a gravy-bowl. The fresher the corn the sweeter it is. It seems to lose its most delicate flavor after having been gathered for a few hours.