rom the corn, using a stiff vegetable brush for
this purpose. Refold the husk about the corn and cook it.

How to cook the corn: Have a large kettle containing plenty of boiling
water. Add one teaspoon of sugar, add corn and boil twelve minutes for
small ears and fifteen to eighteen minutes for large ears; cover pot
closely.

TO DRY CORN--LANCASTER COUNTY RECIPE

Select firm, full ears of corn and husk. Remove the silk with a cloth
and then plunge the ears of corn into boiling water and cook for five
minutes. Remove and dip in cold water and then cut from the cob with
a sharp knife. Spread on shallow trays and dry in a commercial or
homemade drier.

This corn may be dried in the oven at a temperature of about 110
degrees Fahrenheit. Leave the oven door open so that the moisture may
quickly evaporate.

The Lancaster county farmers dry this corn in the sun and cover the
trays with mosquito netting; they are brought in at night to protect
them from the dampness and dew, which would start a mould on the corn
while it is drying.

CORN FRITTERS FOR TWO PEOPLE

Score and scrape the corn from two medium-sized ears, and then place
in a bowl and add

One well-beaten egg,
Two tablespoons of finely minced parsley,
Three-quarters cup of flour,
One teaspoon of baking powder,
One half teaspoon of salt,
One-quarter teaspoon of pepper.

Beat to thoroughly mix and then either fry in hot fat or bake on a
griddle.

SALTED CORN

Remove the husk from the corn, leaving just a single layer against
the corn: fold back this single layer of husk and remove all the silk,
wiping with a dry cloth. Place two inches of salt in the bottom of a
deep crock and stand the ears so that each one will be entirely alone
and encased in salt. Stand the tip end down, pack closely with salt
and place two-inch layer on top Cover and place in a cool place. It is
most important that the ears do not touch.

TOMATOES

TOMATO EGG CUSTARD

Prepare four tomatoes by cutting slice from top and scooping out the
centre with spoon; break into a small bowl two eggs, adding

Two tablespoons of milk,
One teaspoon of grated onion,
One teaspoon of finely minced parsley,
One teaspoon of salt,
One-half teaspoon of paprika.

Beat to mix and then pour into the prepared tomatoes. Sprinkle each
tomato with fine bread crumbs and bake in a moderate oven for thirty
minutes.

TOMATOES AND EGGS, PARDUE

Place in a saucepa