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Roast Green Corn

Cut off the stalks, remove the leaves and silk from six ears of fresh, sound green corn, place them in a saucepan with two quarts water, one gill of milk and teaspoon salt, and boil twenty minutes only. Lift up with a skimmer, drain on a cloth, then place them on a tin, lightly baste with a little melted butter, then set them in a brisk oven until a nice, golden colour being careful to turn them once in a while. Remove, dress on a hot dish, envelope in a napkin and serve.