WAYS WITH CORNCOBS
The usual nay to prepare sweet corn for eating is to strip off ali the h ,ls k and " silk"' (thin, " long, vegetable threads running the length of. the ear and. protruding through, the husk a:t the endi this " silk becomesdry as the corn ripens-}. Put-the ears into a kettle or saucepan of boiling wfiter and allow them to boil for ten to twenty minutes. Remove and serve hot. It is eaten .■'if the cob with melted butter, pepper and Fait. Another way is to make corn fritters. Boil the corn and strip the cob. Take two cupfuls of corn, two eggs, two tablespoonfuls melted butter, two tablespoonfuls sugar, one teaspoonful salt, pepper, aud two cups of hot milk. Add the' beaten eggs to the corn and the other ingredients. Turn into a buttered pudding-dish, set in another bigger baking-pah of water and bake in a slow oven until firm.
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New Zealand Herald, Volume LXXI, Issue 21763, 31 March 1934, Page 7 (Supplement)
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153WAYS WITH CORNCOBS New Zealand Herald, Volume LXXI, Issue 21763, 31 March 1934, Page 7 (Supplement)
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