Corn on the Cob-Boiled

Select white and close-grained corn; open the husks without tearing, and remove the silk found between these and the corn; brush over, and close up the husks, tying them at the ends, or remove them entirely form the stalk end, either way being optional, then cut the stalks off straight at both ends. Boil them in water, to which add a quarter as much milk and salt. They take about twenty to twenty-five minutes to cook. Dress in a napkin, serving butter at the same time.