The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

any other way than on the cob. Never cook it in salted water as salt hardens it. Corn requires the least salt for seasoning of any vegetable. =Corn--On the Cob= Husk nice fresh corn and put it over the fire in cold water. When just at the boiling point, but not boiling, remove from the fire. Let it stand in the hot water where it will not boil until ready to serve. Serve in a dish on a napkin covered with another napkin, or in a close covered dish, as a few moments’ exposure to the air toughens it. In eating, score each row with one tine of the fork so that the hulls will be left on the cob, unless you have a corn slitter. =Corn--Boiled= Put husked corn into boiling water and boil rapidly for 5-15 m., usually about 10 m., as that which requires 12-15 m. cooking is really too old to cook on the cob. Young, tender corn will cook in 5 m. Long boiling destroys the sweetness of corn and renders it tough. =Corn--Steamed= Wrap ears of corn in cheese cloth and steam for 15-20 m. [Illustration: CORN SLITTER--FOR INDIVIDUAL USE AT TABLE] Hold the ear of corn with one hand and draw the slitter with slight pressure. Three or four strokes will slit every grain on the cob. It does not remove the corn from the cob but cuts the hull of every grain. The delicious corn is obtained with the slightest pressure of the teeth, leaving the hulls on the cob. _To Prepare Corn for Muffins, Oysters, etc._--Slit the grains as described above, then, holding the slitter in the same position but elevating the hand use the front of the slitter as a scoop and push the corn into a dish. =Corn--Baked, Boiled or Steamed in Husks= Select nice tender ears of uniform size. Open the husks and remove the silk, then tie the husks close in place. A few of the heavy outside husks should be removed. Bake the ears in a _hot_ oven, separate from each other, 15-20 m., remove the