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Green Corn-Boiled
Throw the ears, when husked, into a kettle of boiling water, slightly salted and boil thirty minutes. Serve in a napkin.
The ladies of 1870s Chicago pooled their recipes and signed every one — corned beef from Mrs. Beaty, lemon pie from Mrs. Saulter.
Home › Our Susan's Opinion of a Kitchen › Green Corn-Boiled
Throw the ears, when husked, into a kettle of boiling water, slightly salted and boil thirty minutes. Serve in a napkin.