The Corn Cook Book

It is absolutely necessary to measure all ingredients correctly to insure success in cooking. Satisfactory results have been attained, occasionally, by those of long experience and good judgment in measuring by sight; but when failures are made, discouragement follows and, too, habits of wastefulness are acquired by this "hit or miss" method. The majority of people need a definite system of measurements which, when carefully followed, must yield good results. Granite, glass and tin measuring cups, divided in thirds and quarters, holding one-half pint, table and teaspoons of regulation size, a common case knife, all of which may be purchased at any kitchen furnishing store, are ^mong the essential articles for measuring correctly. Flour, meal, powdered sugar, soda, mustard, ginger, baking powder, and all ingredients which stand in boxes, settle and sometimes harden in lumps, shouldbe crushed and sifted before measuring. A cupful is a half-pint cup filled, and leveled with a knife.

From The Corn Cook Book, 1918, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 12 in the book

A cup of liquid is an even cupful or all the cup will hold. Tablespoon and teaspoonful is all the spoon will hold. the following are called for in a recipe, measure the dry, fats and liquids in the order given, thereby making one cup serve the purpose of all.

From The Corn Cook Book, 1918, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 13 in the book

Use an earthen mixing bowl of ample size for mixing cakes, batters and doughs. Mix with a wooden spoon. Measure all correctly; mix and the spices, etc., before measuring. Count out the desired number of selecting those of uniform size, especially if a cake is to be made. Break each egg separately over a cup; that there may be no loss should a stale one chance to be one of the number. Separate the whites from the yolks when so specified. are degrees of lightness.

From The Corn Cook Book, 1918, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 13 in the book

' motions are considered in mixing batters, doughs and. other namely: cutting and folding. is a rotary motion ordinarily used in all cookery. It is to thoroughly mix the ingredients. is turning the and to mix, and at the same time incorporating air the mixture. With each beating motion the spoon is brought constantly in contact with the bottom of the dish, bringing the contents over the top folding them in again. is used in combination with stirring. CUTTING and FOLDING, is introducing one ingredient into a mixture, one or the other being the lighter of the two. is accomplished with the cake spoon, making vertical cuts downward and turning mixture over, allowing the bowl of the spoon to bring the contents of the bottom of the the top folding them in again. The turns entirely around in one's hand in making this motion.

From The Corn Cook Book, 1918, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 14 in the book

Put one quart of boiling water in top of the double add one and one-half teaspoons salt, mix two cups yellow or white corn meal, and one flour, with two cups of cold milk, stir this slowly into the boiling water, boil five minutes, vessel over hot water, let cook an hour or two, stirring occasionally to prevent mush from lumping. The longer it steams the more delicious the serve with milk or cream. If white and yellow corn meal is made into "Hasty Pudding" in separate vessels, then packed in alternate layers in a brick-shaped mold, sliced and served with cream, it makes a very attractive

From The Corn Cook Book, 1918, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 15 in the book

sift corn meal, salt and sugar; add sufficient boiling water to wet the meal, but not to make it soft; add butter and milk; when cold add the yolks, beaten very light; then cut and fold in the whites beaten The batter should drop readily from the spoon, but not thin enough to pour nor stiff enough to be scraped from the bowl. Shape in oval cakes, and lay in a hissing, hot, well-greased dripping pan, and bake in a very hot oven until brown and puffed; split, butter and serve fried salt pork with cream sauce.

From The Corn Cook Book, 1918, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 16 in the book

1 cup white corn meal H teaspoon 1 teaspoon maple sugar or syrup Scalded milk or boiling water Mix the and them sufficient or to make the mixture thick enough not to spread, w^hen put on the Grease a hissing hot griddle with fat salt pork; drop mixture from a large spoon, pat to one half inch thickness, cook slowly until well browned, put a small bit of butter on top of each turn and brown on top side. Add more fat to if necessary. It will do them no harm to cook a long time, if they are not allowed to scorch. Serve, when cooked, with

From The Corn Cook Book, 1918, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 16 in the book

1 quart maple or lard syrup Scalded milk and water Add salt, sugar and lard to corn meal; mix well, and pour over enough to make a batter to drop tip of spoon; they should be an inch thick in the center and flatten oval the batter minutes before dropping them into a hot, well greased dripping pan. The maple sugar or syrup improves the flavor and makes the dodgers brown more richly.

From The Corn Cook Book, 1918, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 16 in the book

1 teaspoon maple syrup or sugar Add to milk, add syrup, and cool and add beaten very the whites in shallow pudding in very hot oven, twenty-five minutes. in pudding

From The Corn Cook Book, 1918, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 17 in the book

yellow Mix and and add suflficient scalded milk to moisten meal, add butter when cool, add beaten, and milk enough to make a batter. Cook on hissing hot as

From The Corn Cook Book, 1918, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 17 in the book

To one quart of white (southern milled) add one and one-half one lard, and sufficient scalded milk and (equal parts) to make a mixture that can be molded with^the hands into oblong six inches long, inches wide and one inch they should be thin on the edges and ends. Before molding them the mixture should be worked well with the hands, then shape cakes, place them on a hot well greased tin sheet, brush over with melted butter or milk and bake twenty-five minutes in a hot oven. done, split each one, lay a slice or two of crisp bacon on each. Serve immediately.

From The Corn Cook Book, 1918, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 18 in the book

Slice six mushrooms (if dried mushrooms are used soak them several hours in cold water), chop fine one small onion and one clove of garlic. mushrooms, and garlic in one half cup until a gold brown, add one-half cup brown stock or hot water in which one teaspoon beef extract is melted, simmer strain and

From The Corn Cook Book, 1918, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 18 in the book

Turn mixture a shallow granite dripping pan, previously wet with cold water. When cold, turn out on molding board, cut in uniform blocks tw^o inches square, dip each one in flour, egg and cracker meal, place in croquette basket and fry a rich brown in deep fat. as a vegetable with roast pork, pork tenderloin, etc.

From The Corn Cook Book, 1918, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 19 in the book

2 tablespoons corn meal ^ cup Mix corn meal, salt and milk, add boiling water, is free lumps. into a double boiler and cook over hot water two and a half

From The Corn Cook Book, 1918, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 19 in the book

Have your butcher clean a pig's head, and split it in halves. Put ft stock pot and cover with meat falls the bones. the meat, strain the liquor and set aside to cool; most of the fat, all gristle and bones; chop meat fat from liquor, place on bring to point, add meat and one pound of beef liver, previously parboiled ten minutes, and cut in very small pieces; season and sage to taste. Add one cup of buckwheat, mixed with one cup of letting it slip through the fingers of the left hand while you briskly with the right; thicken with cornmeal until mixture is the consistency of corn meal mush; free from lumps. Remove to back of range and simmer two or three hours. Use a heavy vessel to cook the mixture in. lessens the danger of scorching. Pour mixture brick shaped bread pans previously wet with cold water. When cold, cut in half-inch slices and saute' in a well greased hot spider; brown on both sides. for breakfast or luncheon. is an inexpensive and is highly nutritious, and will keep several weeks in cold weather.

From The Corn Cook Book, 1918, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 19 in the book

Tie a quart of hard wood ashes (oak ashes are preferable) in a flannelette bag, and put it in a large kettle, add gallons of Let it and become lye. the right stage of has been reached will look black. Put into this four quarts of hard yellow or white corn, and boil until the hulls have all started to loosen. it well with a wooden mush paddle, then pour it into a large dishpan of cold water and rub with the hands thoroughly to loosen and all the hulls.

From The Corn Cook Book, 1918, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 20 in the book

cup rye i^ cup N. O. 1 cup IV^ cups thin cream the dry add of the and in the of into butter mold, steam three hours, then bake one hour in a moderate oven,

From The Corn Cook Book, 1918, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 22 in the book

2 cups corn meal 2 cups sour milk hot 1 cup N. O. Mix and and add sour milk, beat thoroughly, then add in hot mold, closely and steam six hours. Two-thirds of a cup of seeded raisins may be added to mixture, w^hich is a great addition if you like the fruit brow^n

From The Corn Cook Book, 1918, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 23 in the book

1 compressed yeast lard Va. cup lukewarm water Put lard, sugar and in mixing bowl; pour on gradually hot water. When luke warm add yeast cakq dissolved in warm water. Sift corn flour with four cups add the fifth cup if needed, turn on well floured board, knead dough smooth and elastic to touch.

From The Corn Cook Book, 1918, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 23 in the book

2 cups boiling water 2 compressed yeast cakes ^ cup lukewarm water rye meal 1 cup molasses Hot or Stir boiling water into corn meal. When luke warm add rye meal, molasses and yeast cakes in hike warm add sufficient warm water or to make firm dough; mixed and smooth. mixture a well iron Brown Bread pan; set to rise in a warm place; when light, bake in a slow oven two hours and a half. Cover vessel first half hour of cooking.

From The Corn Cook Book, 1918, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 23 in the book

2 cups white ?/2 cup 2 cups sour milk y2 cup molasses or sugar 1 teaspoon soda i teaspoon Mix and and add molasses and butter, the sour milk, and eggs beaten very the in two hot mixture thoroughly; l?ake slowly forty-five minutes in a well greased, not very shallow pan.

From The Corn Cook Book, 1918, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 24 in the book

l-)4 cups ^ cup J4 cup 1 cup ]?. cup sugar and Add sugar and add milk and batter the e^gs thick and carefully into Turn into well buttcrc-d shallow pan, in a hot mi.tture may be, baked in hissing hot iron gem cups.

From The Corn Cook Book, 1918, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 24 in the book

white corn meal 1 teaspoon cream tartar W^ cups milk V2 teaspoon tart apples pared and sliced Cinnamon and sugar

From The Corn Cook Book, 1918, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 24 in the book

six ingredients in the order given, beat thoroughly, add apples, mix well. Pour into a well but^ tered shallow cake pan and bake thirty minutes in hot oyen.

From The Corn Cook Book, 1918, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 24 in the book

^4 cup i teaspoon 2 teaspoons sugar add and let cook until mixture is slightly thickened, add butter and sugar; add yolks beaten very lightly, lastly cut and in the whites of thirty in hot

From The Corn Cook Book, 1918, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 25 in the book

Pour two cups boiling water over one cup corn meal, cook five minutes, stirring continually. Add one tablespoon tw^o eggs well one cup one a and thirty-five minutes in hot oven. Serve from trhe dish in which it is baked with a tablespoon.

From The Corn Cook Book, 1918, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 25 in the book

y^ cup granulated cooked hominy • V/, cups milk lard 2 cups corn meal 2 tablespoons buttqr Add, shortening and salt to hot hominy, add corn sifted with alternately milk; mix add to and vigorously. a wd\ buttered pudding in hot oven forty-five minutes. in baking dish with spoon.

From The Corn Cook Book, 1918, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 25 in the book

i^ cup sugar Stir corn meal into scalded milk and to a mush, add salt and sugar, cool; add yolks of eggs beaten very light, cut and in whites beaten stiff, melt two tablespoons butter or lard in baking pan, turn in mixture and bake fortyfive minutes in a bread oven (360° to 400° F.)-

From The Corn Cook Book, 1918, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 25 in the book

3yi cup 1 cup white flour 1 cup thin cream Mix and the dry add slowly, beating continually, add melted butter and eggs beaten a shallow buttered pan and bake twenty minutes in a hot oven.

From The Corn Cook Book, 1918, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 26 in the book

butter, add the sugar gradually, the dry twice and add to alternately with milk. Beat whites of eggs until stiff; cut and fold them into mixture. Bake in shallow buttered pan twentyfive minutes.

From The Corn Cook Book, 1918, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 26 in the book

No. ^ cup 2 egg yolks beaten 1 cup 1 tablespoon melted butter 1 cup rich sour V2 teaspoon egg beaten the dry add yolks well beaten and sour milk; in the white of egg in shallow pan in hot thirty minutes.

From The Corn Cook Book, 1918, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 26 in the book

No. Yi cup Yi teaspoon ^^-g Vi teaspoon of egg 1 teaspoon cream tartar sweet Sift the dry ingredients together, add butter, egg yolks and milk; mix well and lastly cut and in the white of egg beaten in well brick shaped bread pan thirty minutes.

From The Corn Cook Book, 1918, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 27 in the book

^ cup J^ cup sweet milk 34 cup 1 tgg well beaten ^ cup sour milk Yi cup sweet and Add half cup sweet milk and egg Add sour milk and Mix and buttered hot spider. Pour half cup sweet milk carefully over the top of corn cake. ten minutes on top of range and twenty minutes in the oven.

From The Corn Cook Book, 1918, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 27 in the book

1 cup yellow corn meal Y4 cup 1 tgg 1 cup 1 cup Mix in order given and bake in a well shallow, square pan, spreading the enough to half fill the pan.

From The Corn Cook Book, 1918, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 27 in the book

14 cup N. O. molasses Ya, cup ^ cup thin cream VA teaspoons 1 egg the dry add to cream, mix well and add to dry ingredients, beat thoroughly, add egg, beat again, and bake in buttered shallow pan in hot

From The Corn Cook Book, 1918, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 27 in the book

1 cup yellow corn meal 1 cup 1J4 cups sweet milk separately Cream the butter; add sugar gradually to lightly and and add alternately with in the beaten whites. in hot iron gem

From The Corn Cook Book, 1918, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 28 in the book

% cup 2 tablespoons sugar ^ cup hot rice Yi cup 1 egg scalded milk on let stand Add hot rice and mix thoroughly with the tips of fingers, add sifted with and the yolk of egg cut and in the white beaten stii¥. in well buttered hot, iron gem cups, twenty minutes in hot oven.

From The Corn Cook Book, 1918, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 28 in the book

Yi cup 1 cup scalded miik Ya cup Add corn meal to scalded milk, add let cook until thickened, cool; add sugar and eggs beaten very light, flour sifted with baking 'powder; beat two minutes. Pour into hot buttered iron gem cups and bake twenty minutes in hot oven.

From The Corn Cook Book, 1918, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 28 in the book

lA cup corn meal H teaspoon 1 cup 34 cup cream Qgg, lightly beaten 2 tablespoons sugar Mix and the dry add gradually, the egg, beat well; bake in buttered gem cups twentyfive minutes in a hot oven. If a plainer gem is desired, use milk in place of cream and add one tablespoon melted butter.'

From The Corn Cook Book, 1918, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 29 in the book

sift the dry ingredients, add butter, egg and added to mixture and beat batter three minutes. Pour into hissing hot well greased gem cups and bake in hot oven thirty minutes.

From The Corn Cook Book, 1918, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 29 in the book

1 cup 3 eggs beaten very Stir corn meal into hot milk, add butter and cool slightly and add eggs, beat mixture two minutes and turn hissing hot well iron gem thirty-five in a hot oven; strongest heat must come from bottom.

From The Corn Cook Book, 1918, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 29 in the book

buckwheat Y^ compressed yeast 5/2 cup 5^2 cup lukewarm water 2 cups warm water Sift buckwheat, corn meal and salt together, add yeast cake dissolved in half cup warm water, add molasses and water; beat thoroughly. set to rise over night in warm (70° F. ). In the morning beat briskly, add soda, again and fry on hot

From The Corn Cook Book, 1918, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 30 in the book

y2 compressed yeast cake tablespoon melted butter y2 cup corn meal 1 egg \y2 cups Set the following to rise night; scald add and flour; when is lukewarm add yeast in one-fourth cup of lukewarm water, cover and set to rise in a warm place (68° F.). In the morning add and egg; yolk and separately. as

From The Corn Cook Book, 1918, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 30 in the book

V/i cups Zy^ teaspoons V2 cup corn meal \y2 teaspoons 1^/2 cups milk 2 tablespoons butter Cook corn in water twenty add milk, and dry sifted, yolks of eggs and of in hot waflle immediately.

From The Corn Cook Book, 1918, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 30 in the book

freshly boiled 1 cnp grannlatcd hominy Yi. tablespoon Put boiling water in double boiler, add briskly while adding one hour, or more, stirring thoroughly occasionally.

From The Corn Cook Book, 1918, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 31 in the book

the Pearl hominy with let cook or six hours, adding boiling water when necessary. Then drain and cover with more boiling water; let cook over a very slow fire all day if necessary; be careful it does not scorch. When done, to taste with salt; serve with cream and sugar, or, if served as a vegetable, reheat two cups in two cups of cream sauce, to which may be added three tablespoons of cheese or one-half finely chopped parsley.

From The Corn Cook Book, 1918, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 31 in the book

1 cup porridge packed 3 tablespoons melted butter solidly 2y2 cups 1 cup milk and salt and baking powder together; add porridge, mix add eggs and add to first mixture; beat until free from lumps; fry in hot, waffle allowing cook's spoons to each waffle.

From The Corn Cook Book, 1918, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 31 in the book

1 cup porridge 1 cup sweet milk egg flour, baking powder and salt together; add porridge and mix to prevent being lumpy; beat egg very light; add milk and cream to egg and combine with; and fry as griddle cakes.

From The Corn Cook Book, 1918, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 32 in the book

1 cup porridge packed solidly yi teaspoon % cup milk 2 eggs beaten very Sift flour, salt, sugar and baking powder together, add porridge and mix well, add melted butter and milk, until free from lumps. Add lightly beaten eggs. Bake twenty minutes in a hot oven, in hot well buttered iron gem cups.

From The Corn Cook Book, 1918, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 32 in the book

in cracker crumbs, dip in one egg, beaten and diluted with two tablespoons cold water, then again in cracker crumbs. Fry in deep fat. Drain on brown paper, and as a vegetable or sweeten the to taste, flavor with grated lemon peel, shape, crumb and fry; serve as dessert with maple syrup.

From The Corn Cook Book, 1918, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 32 in the book

or 1 cup 14 cup cracker crumbs 1 cup milk 3 tablespoons melted butter V/j tablespoons (about 1^ Few grains cayenne Scald milk in double boiler, add butter and and sift in slowly the hominy or corn meal, stirring constantly. until mixture becomes a stiff paste. Mold mixture quennelles two poach these in simmering chicken stock or water. Drain and arrange them in a shallow baking dish in a layer, cover with white sauce and a thin layer of grated cheese, a few grains cayenne.

From The Corn Cook Book, 1918, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 33 in the book

^4 cup molasses 1 cup 1 teaspoon cinnamon ^2 cup 2 eps >< cup (extra) add to add cinnamon, and egg slightly beaten. Pour into a buttered pudding dish; bake thirty minutes; pour over the extra half cup of cold milk, and bake two in a moderate oven, without

From The Corn Cook Book, 1918, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 36 in the book

2 cups brown bread crumbs 1 egg apple % cup finely chopped 1 cup seed raisins 1 cup ^A cup brown Mix bread crumbs and apple, add raisins mixed and add and

From The Corn Cook Book, 1918, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 37 in the book

% cup finely chopped M\ cup sour milk H cup N. O. Mix suet and dissolve soda in sour milk, add to Beat well, pour buttered mold and steam four

From The Corn Cook Book, 1918, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 37 in the book

14 cup rice • y> %' cup Indian meal 14 cup the meal in milk in boiler twenty minutes, add rice (uncooked), seasoning. in and in moderate two after cooking one-half hour; finish cooking without stirring.

From The Corn Cook Book, 1918, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 37 in the book

J4 cup corn meal ?-< tablespoon ginger Vs cup tapioca ^ cup seeded and shredded raisins 2 tablespoons butter 1>2 1 cup Process: Mix corn meal, tapioca and stir slowly into scalded in tapioca becomes transparent, occasionally; add molasses, and raisins; the the top; in one hour; stir once during baking period.

From The Corn Cook Book, 1918, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 38 in the book

three eggs very add one cup molasses, two tablespoons melted one one half add sufficient mush to this mixture to make a batter. into hissing hot well greased gem cups to half their depth; press a large seeded raisin

From The Corn Cook Book, 1918, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 38 in the book

starch 3 egg Mix cornstarch, sugar and salt, add scalded milk, stirring constantly, until mixture thickens; cook thirty minutes in occasionally. Add the of stiff, mix add flavoring. wet mold, chill and serve with cold sweet cream.

From The Corn Cook Book, 1918, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 39 in the book

H cup Vo cup cornstarch lemon or Vii cup Mix sugar, cornstarch and dilute with cold^ add continually thickens; cook fifteen minutes. in whites of eggs stiff, mix carefully to retain fluffy consistency, mold, chill and serve with

From The Corn Cook Book, 1918, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 40 in the book

^4 cup J^ can finely chopped pineapple V?, cup starch 3 egg whites V.i cup sugar Follow method of making

From The Corn Cook Book, 1918, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 40 in the book

1^4 squares Mi cup corn starch 14 cup sugar 3 whites of eggs 14 cup 72 cup shredded almonds Mix sugar, cornstarch and salt; dilute with cold Add to milk slowly while fifteen minutes or thickens. chocolate, add hot water, stir to a smooth paste; add to cooked mixture; add blanched and shredded almonds. in whites of eggs beaten stifF, and flavoring. fancy ring mold, wet with cold water. Chill, unmold, fill center with whipped

From The Corn Cook Book, 1918, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 41 in the book

1 cup sugar tablespoon lemon juice li cup A slight grating lemon rind 1 teaspoon butter Boil water, sugar and lemon peel it slightly thickens; add butter and lemon juice; beat with gem whip to blend butter; strain and serve at once with Waffles or Fritters.

From The Corn Cook Book, 1918, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 42 in the book

1 cup heavy cream I2 teaspoon 14 cup powdered sugar Whip cream using Dover egg beater. Add sugar and chill thoroughly.

From The Corn Cook Book, 1918, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 42 in the book

2 cups scalded milk 4 egg or taVs cup blespoon sherry add and constantly while adding scalded milk slowly. in double

From The Corn Cook Book, 1918, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 42 in the book

2 whole % teaspoon vanilla 1 egg yolk sherry 1 cup Beat eggs very light; add sugar gradually; add flavoring and

From The Corn Cook Book, 1918, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 42 in the book

2 cups milk 2 tablespoons hot water V/j tablespoons starch 2 squares % cup powdered li cup powdered sugar

From The Corn Cook Book, 1918, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 43 in the book

1 cup Palmetto molasses 2J/4 tablespoons lemon juice or malt vinegar Cook molasses and butter together five minutes; remove from range and add lemon juice, or vinegar.

From The Corn Cook Book, 1918, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 43 in the book

J4 cup % cup Hennessy brandy y2 cup sugar tablespoon Jamaica rum 2 egg yolks well beaten 2 egg whites ys teaspoon

From The Corn Cook Book, 1918, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 43 in the book

Few grains IH tablespoons 1 cup hot the butter in a saucepan, add flour mixed the seasonings; let cook one minute; to a smooth paste. add gradually, and with gem whip until smooth and glossy.

From The Corn Cook Book, 1918, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 44 in the book

SYz tablespoons \y2 cups Brown stewed and slice carrot slice onion Bit of bay leaf Sprig of parsley 4 cloves strained Y^ teaspoon pepper Few grains cayenne in saucepan, add to a smooth paste, and continue browning. Add seasonings, pour on gradually, Add tomato pulp; stir briskly and let simmer fifteen

From The Corn Cook Book, 1918, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 45 in the book

Follow recipe for Boiled Green Corn, using equal parts of skimmed milk and water. Salt the milk and water five minutes before removing corn.

From The Corn Cook Book, 1918, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 47 in the book

Select the desired number of ears of young green corn; remove the hushs and silk; brush over lightly with melted butter, place on grate in hot oven, turn as corn browns. Roast twentyin folded napkin immediately.

From The Corn Cook Book, 1918, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 47 in the book

Cut the cob, using care none of the cob is cut with it. Melt butter in a spider, add corn, separate the kernals, and stir until corn is delicately browned; use as little as possible; pepper and a little rich Do not allow mixture to after cream is added. Serve around chicken croquettes.

From The Corn Cook Book, 1918, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 48 in the book

Cut the one dozen ears of Put the corn in a saucepan, add sufficient water to cover; bring to point and cook twenty minutes.

From The Corn Cook Book, 1918, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 48 in the book

6 ears of green 2 cups green lima beans Salt and pepper:4 pound salt pork Cut the corn carefully from the cob. Put the cobs in water to cover; let them boil twenty minutes. the cobs and strain the liquor over the cut corn; add the beans and pork cut in half-inch cubes; add and Let simmer slowly one hour the moisture is evaporated to the desired consistency. In the south this dish resembles soup somewhat. It is more generally liked, however, served as a vegetable about the consistency of stewed; two or three tablespoons of hot cream added just before serving is an addition to this dish.

From The Corn Cook Book, 1918, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 48 in the book

2 cups cooked or can of % teaspoon pepper slightly beaten V/^ tablespoons melted Mix the in the order given, a buttered pudding dish and bake until mixture is firm.

From The Corn Cook Book, 1918, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 49 in the book

2 cups green corn pulp. and With a sharp knife cut through the kernels, scrape out the pulp; add the seasoning and eggs, and sufficient flour to shape in small cakes the size of N. Y. Counts.

From The Corn Cook Book, 1918, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 49 in the book

2 cups hot green corn 1 green pepper finely chopped or cream small clove garlic or teaCut tomatoes in quarters, scrape out all the seeds. Melt butter in saucepan, add pepper and garlic; cook without browning add and minutes; add corn freshly boiled and cut from the cob; add a of or and

From The Corn Cook Book, 1918, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 49 in the book

1 quart grated green corn Clips milk or thin cream 2 well beaten eggs and in in add and well beaten eggs; spread in granite dripping pan to the depth of one inch. When cold cut in two-inch squares, dip in egg and cracker crumbs; fry in deep fat.

From The Corn Cook Book, 1918, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 50 in the book

No. 1 cup canned well beaten egg Salt and pepper % cup Mix and add egg, highly with and drop on hot about the size of N. Y.

From The Corn Cook Book, 1918, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 50 in the book

No. 2. 1 cup corn cut from cob 1 cup J/2 cup olive oil Few grains cayenne 1 Qgg Beat egg thoroughly; add remaining ingredients in order given.

From The Corn Cook Book, 1918, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 50 in the book

separately hot IJ^ tablespoons 1 cup cut from thecob or canned corn Beat the yolks thick and light; add salt, pepper, sugar, corn and hot water; beat well. Whip whites until and cut and fold them blend Melt butter in iron spider; tip it so the sides are well buttered: in the spread evenly; cook ten minutes on top of range, then finish cooking in the oven. as puffy omelet on a hot platter. Serve with Thin White, Cheese or Tomato

From The Corn Cook Book, 1918, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 51 in the book

Wash, wipe and remove a thin slice from the stem end of six uniform sized tomatoes, scoop out the inside, sprinkle with invert, let stand one-half hour. Mix the pulp with one cup of succotash, stuff tomatoes and arrange them In a granite dripping pan sprinkle the top of cracker crumbs. in hot oven twenty or

From The Corn Cook Book, 1918, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 51 in the book

^2 cup soft bread crumbs hot green corn or can H teaspoon pepper of corn Melt butter in a saucepan, add onion and pepper finely chopped, cook five minutes without browning, stir constantly, add crumbs, and the yolks thick and light; add to first mixture; cut and in the whites

From The Corn Cook Book, 1918, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 51 in the book

1 teaspoon sugar rich milk 2 cups green corn cut from cob ^ cup cracker crumbs Few grains cayenne ^ cup add sugar and gradually milk. Cook one minute and stir until smooth in let up once, and buttered baking dish; cover top with cracker crumbs mixed with melted butter and bake twenty minutes in a moderate oven.

From The Corn Cook Book, 1918, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 52 in the book

1 cup or canned % slightly beaten Few drops juice H teaspoon add seasoning and on slowly scalded milk; continue beating; add corn, mix well a buttered baking set in pan of hot water; bake in moderate to twenty-five once while cooking to prevent corn from settling to the bottom of Turn on serving platter and surround with

From The Corn Cook Book, 1918, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 52 in the book

1 cup " 1 egg 2 cups sweet milk Add salt and sugar to and add to alternately with the milk, add lightly beaten egg and cook on hot

From The Corn Cook Book, 1918, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 52 in the book

to serve with meats, etc.) y^ small head cabbage 2 medium-sized onions peppers freshly cooked corn 1 cup tablespoon whole black pepper whole mustard celery seed seeds

From The Corn Cook Book, 1918, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 53 in the book

2 cups grated cooked green corn small clove of garlic or can of without hulls seasoned chicken \Y2 Yz green or red pepper Salt and pepper Itablespoon onionfinelychopped.

From The Corn Cook Book, 1918, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 53 in the book

6 ears of corn or can of corn cold water P/i teaspoons cup whipped cream Cut cob, chop add water and Rub through a puree strainer; add in (do not it), remove onion, add flour and cook one minute, add seasoning and corn mixture. Mix well, bring to boiling point, cook five minutes, and pour over whipped cream placed in bottom of hot soup tureen.

From The Corn Cook Book, 1918, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 54 in the book

of cooked green or • 1 can corn 3 cups milk 1 cup salt pork cut in half cubes potatoes ciit in J4-ii''ch 4 Boston crackers cubes and few grains y2 onion sliced cayenne Try out the cubes of pork in saucepan, add onion and cook five minutes without browning; strain fat into stew pan.

From The Corn Cook Book, 1918, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 54 in the book

Clip tomato pulp slice onion teaspoon Worcestershire sauce slices carrot ]i teaspoon soda 1 blade celery broken in pieces cup freshly or canned sprig parsley (latter drained) Bit of bay letif granulated gcla4 cloves tine corns cold water the eight in a saucepan, twenty minutes, rub through a strainer; add Worcestershire, and hot

From The Corn Cook Book, 1918, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 55 in the book

2 cups freshly boiled green corn 4 young onions or 2 tablespoons y2 green or red chives Cut freshly the cob, add pepper and onion finely chopped, toss lightly and marniate with French Dressing; let stand to ripen one hour, then serve in nests of endive with or without Mayonnaise

From The Corn Cook Book, 1918, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 55 in the book

Y-z cup \y2 cups granulated Vg teaspoon 4 egg 4 egg whites V> cup almond V2 cup blanched and shredded }/"cup corn starch almonds Frocess: Cream butter, add sugar gradually, yolks of eggs and the and baking powder; add to Lastly, cut and fold in the whites of eggs beaten stiff, add extract, and turn mixture a buttered and floured shallow pan.

From The Corn Cook Book, 1918, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 57 in the book

% cup fine cake ^ 5 egg - 1 cup V-2. teaspoon lemon and 1 cup corn starch the butter with a wooden in an earthen mixing bowl; add gradually; salt and baking powder together twice; add alternately to first mixture with milk; cut and in the whites of add two brick-shaped bread pans, buttered and floured. forty-five in moderate oven.

From The Corn Cook Book, 1918, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 57 in the book

3 cups brown ]A cup 1 cup N. O. molasses 2 teaspoons soda H teaspoon tartar 2 tablespoons hot water freshly popped the three ingredients in an kettle to the "hard Crack" degree (310° F.), e., when a little of the syrup is dropped ice water it will form a hard ball and when pressed between the teeth it will not stick, but will leave them clean and free from taffy; add butter, and when it is blended add popcorn; it add in hot briskly; when begins to rise, turn it oni an oiled or buttered marble salb, or platter, spread thin and evenly; when break in small pieces.

From The Corn Cook Book, 1918, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 58 in the book