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

husks quickly and serve covered. Or prepare in the same way and after tying, cut off the stalk and point of the ear and boil rapidly for 10-12 m. or steam for 10-20 m. Serve in the husks on napkin. The husks give a sweet flavor to the corn and help to keep it warm when they are not removed before serving. =Corn--Roasted--Best of All= Place husked corn in wire broiler or large corn popper and hold close to bed of hot coals, or lay on gridiron over the coals, turning the ears as necessary. The ears may be laid on the coals when more convenient and turned often, or they may be roasted in a _very hot_ oven. =Corn--Stewed= If corn is quite old, grate the outside of each ear on a coarse grater and scrape out the remaining pulp with the back of a knife. Cook carefully in oiled saucepan on ring or asbestos pad, in a small quantity of water 8-12 m.; add sugar, to give the sweetness of young corn, salt and a little cream, cream sauce or butter. Heat, serve. When corn is not too old, the nicest way to prepare it is to draw a knife down each row of kernels, then with a large sharp knife cut a thin shaving from each two rows and scrape the pulp from the cob with the back of a knife. Cook the part cut off in boiling water for 5 m., then add the pulp and cook carefully 5-8 m. longer. Season as for grated corn, omitting the sugar if corn is sweet. =In Milk=--Cook either way in milk in double boiler 20-30 m., and season as desired. =Corn--Baked= Prepare corn in either of the ways given for stewed corn; add salt, sugar if necessary, and enough rich milk to cover. Bake in hot oven 15-20 m. =Corn--Dried= Cover dried corn ½ in. (or more) deep with warm water, let stand over night. In the morning set in warm place and shortly before serving time increase the heat gradually until it is about at the boiling