INDIAN CORN

New Zealand Herald, Volume LXX, Issue 21414, 11 February 1933, Page 7 (Supplement)

INDIAN CORN

Oom on the Cob. —To prepare the cobs first strip off the leaves and remove the silk, then wrap the leaves round, tie them up with string and cook in boiling milk and water (half and half) for about 20 minutes. Serve in the leaves with a sauceboat of run butter. Corn Custards with Tomatoes.—This is a particularly niice way of serving Indian corn. Cook as above then cut out the corn and measure' a cupful. Beat up three eggs, stir into a pint of milk aijd season with salt, pepper and, if liked, a few drops of onion juice. Add the corn and turn into small, well-buttered moulds. Put these in a pan of boiling water and bake till set. Turn out and serve with grilled tomatoes. Corn Croquettes.—Cook in boiling salted water three cobs of Indian corn. When tender cut the corn from the cobs and put it in a saucepan with half pint milk, two beaten eggs, two tablespoonfuls grated cheese, two tablespoonfuls butter, salt and pepper. Stir till it thickens and leave to cool. Form into croquettes, dip in egg and breadcrumbs and fry in deep fat. Drain well and serve very hot. If the mixture does not seem quite solid enough to form into croquettes add a few breadcrumbs. Com Savoury.—Two cups of corn (either fresh or tinned), one cup milk, two eggs, two tablespoons melted butter. Seasoning. Beat eggs well, add milk, stir into the corn and melted butter, season 'to taste, turn into a buttered pie dish, place in a pan of boiling water, bake in a moderate oven till set like custard. Cheese Straws. —Mix well together into I a smooth paste equal quantities of flour, ] breadcrumbs, grated cheese and butter. Season with salt and pepper. Roll out on pastry-board and cut in narrow strips. Bake in oven (on a sheet of white paper) for about five minutes. Delicious either hot or cold. Toasted Sandwiches.—Fill brown bread and butter sandwiches with cheese or any remains of cold fish seasoned with salt and pepper. Toast under the grill and serve hot.. Don't forget that a pretty paper doyley and a garnishing of parsley or tips of watercress add greatly to the appearance of these dishes.