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Green Corn Sautes

Cut off stalks, remove leaves and silk from six medium, sound ears green corn. Plunge in three quarts boiling water with one gill milk and a teaspoon salt, and boil twenty-five minutes. Lift up, let cool off a little. Carefully run a knife between the sections-lengthwise-so as to easily detach from cob, then with back of knife blade press grains off cobs. Have an ounce butter in a black frying pan, and when it is thoroughly hot add the corn. Season with half a teaspoon salt and three satlspoons pepper, toss well and fry ten minutes, frequently tossing meanwhile. Transfer to a vegetable dish and serve.