ction recipes for
cooking green corn, green beans, and green peas. A general rule
applicable to all is that they should, when possible, be cooked and
eaten the day they are gathered, as otherwise they lose much of their
sweetness and flavor. For corn, select young, tender, well-filled ears,
from which the milk will spurt when the grain is broken with the finger
nail. Beans and peas are fresh only when the pods are green, plump, snap
crisply when broken, and have unshriveled stems. If the pods bend and
appear wilted, they are stale. Corn, peas, and beans are wholesome and
nutritious foods when thoroughly cooked and sufficiently masticated, but
they are almost indigestible unless the hull, or skin, of each pea,
bean, or grain of corn, be broken before being swallowed.

_RECIPES FOR CORN._

BAKED CORN.--Select nice fresh ears of tender corn of as nearly
equal size as possible. Open the husks and remove all the silk from the
corn; replace and tie the husks around the ears with a thread. Put the
corn in a hot oven, and bake thirty minutes or until tender. Remove the
husks before serving.

BAKED CORN NO. 2.--Scrape enough corn from the cob (as directed
below for Corn Pulp) to make one and a half quarts. Put into a baking
dish, season with salt if desired, add enough milk, part cream if
convenient, barely to cover the corn, and bake in a hot oven twenty-five
or thirty minutes.

BOILED GREEN CORN.--Remove the husks and every thread of the silk
fiber. Place in a kettle, the larger ears at the bottom, with sufficient
boiling water nearly to cover. Cover with the clean inner husks, and
cook from twenty to thirty minutes, according to the age of the corn;
too much cooking hardens it and detracts from its flavor. Try a kernel,
and when the milk has thickened, and a raw taste is no longer apparent,
it is sufficiently cooked. Green corn is said to be sweeter, boiled with
the inner husks on. For cooking in this way, strip off all outer husks,
and remove the silk, tying the inner husk around the ear with a bit of
thread, and boil. Remove from the kettle, place in a heated dish, cover
with a napkin and serve at once on the cob. Some recommend scoring or
splitting the corn by drawing a sharp knife through each row lengthwise.
This is a wise precaution against insufficient mastication.

STEWED CORN PULP.--Take six ears of green corn or enough to make a
pint of raw pulp; with a sharp knife cut a thin shaving from each row of
kernels