Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

and cut into small dice. Have ready in a saucepan a pint of hot milk, thicken this with a teaspoonful of flour rubbed into one of butter, turn a cupful (heaping) of the celery dice into this sauce, stir until very hot, season to taste and serve. Besides being a palatable dish when thus cooked, celery root is an admirable nervine, and therefore indicated as beneficial diet for brain-workers and nervous invalids. GREEN CORN Boiled corn Strip husk and silk from the ear and put over the fire in plenty of boiling water, slightly salted. Boil hard for twenty minutes if the corn be young and fresh. Send to table wrapped in a napkin. Stewed corn Cut from the cob with a sharp knife; put over the fire in just enough boiling salted water to cover it. Stew gently ten minutes; turn off the water and add a cupful of hot milk (with a pinch of soda in it). Cook ten minutes more, stir in a tablespoonful of butter rubbed up with a teaspoonful of flour; boil one minute and turn into a hot, deep dish. Green corn pudding (No. 1) Grate the grains from twelve ears of corn; beat into the corn the whipped yolks of four eggs until thoroughly incorporated; stir in now two tablespoonfuls of melted butter and one tablespoonful of powdered sugar; salt to taste, and add the whites of the eggs whipped to a froth. Lastly stir in a tiny pinch of soda; turn into a buttered pudding-dish and bake, covered, half an hour. Uncover, brown quickly, and send to table at once. If this delicious “soufflé” be made of canned corn, chop it very fine. Green corn pudding (No. 2) Mix together two cupfuls of grated corn, two beaten eggs, a half pint of milk, a pinch of soda, a tablespoonful of melted butter and a tablespoonful of sugar. Grease a shallow baking-dish, turn the mixture into this, sprinkle with buttered crumbs, cover and bake for half an hour, then uncover and brown. Green corn pudding (No. 3) Grate the kernels from twelve ears