or score each kernel, and with the back of the knife scrape out
the pulp, taking care to leave the hulls on the cob. Heat a cup and a
half of rich milk--part cream if it can be afforded--to boiling, add the
corn, cook twenty or thirty minutes; season with salt and a teaspoonful
of sugar if desired.

CORN CAKES.--To a pint of corn pulp add two well-beaten eggs and
two tablespoonfuls of flour; season with salt if desired, and brown on a
griddle. Canned corn finely chopped can be used, but two tablespoonfuls
of milk should be added, as the corn is less moist.

CORN PUDDING.--One quart of corn pulp prepared as for stewing, one
quart of milk, three eggs, and a little salt. Mix the corn with a pint
of the milk, and heat it to boiling. Break the eggs into the remainder
of the milk, and add it to the corn, turn all into an oiled pudding
dish, and bake slowly until the custard is well set.

ROASTED GREEN CORN.--Remove the husks and silk, and place the corn
before an open grate or in a wire broiler over hot coals until the
kernels burst open, or bury in hot ashes without removing the husks.
Score the grains, and serve from the cob.

STEWED GREEN CORN.--Cut the corn from the cob and with the back of
the knife scrape off all the pulp, being careful to leave the hull on
the cob. Put into a stewpan with half as much water as corn, cover
closely and stew gently until thoroughly cooked, stirring frequently to
prevent the corn from sticking to the pan; add cream or milk to make the
requisite amount of juice, and season with salt if desired. A
teaspoonful of white sugar may be added if desired.

Cold boiled corn cut from the cob and stewed a few minutes in a little
milk, makes a very palatable dish.

SUMMER SUCCOTASH.--This maybe made by cooking equal quantities of
shelled beans and corn cut from the cob, separately until tender, and
then mixing them; or the beans may be cooked until nearly soft, an equal
quantity of shaved corn added, and the whole cooked fifteen or twenty
minutes or longer. Season with cream, and salt if desired.

DRIED CORN.--The sweet varieties of corn taken when young and
tender and properly dried, furnish an excellent material for nearly all
purposes to which green corn is put. Take green corn, just right for
eating, have it free from silk; cut the fleshy portion from the cob with
a sharp knife, then with the back of the knife gently press the
remaining pulp from the cob. Spread thinly on plates and put int