The Helping Hand

UNUSUAL DISHES FROM COR N~ | m many housekeepers appreciate chopped fine. Cream together a tablespoon the full value of corn as a vegetable of butter and one of sugar and put with for family use? In how many them two eggs, beaten light, two cups of HOWhomes does it appear on the table milk, the corn, and salt to taste. Tu:n into except in the form of stewed corn, a buttered pudding dish and bake covered turned from the can and heated? for half an hour, then uncover and brown. I do not mean today to speak of the many Serve in the dish in which it was cooked. varieties of cornbrcad made with the white This is a delicious way of serving corn. southern, water-ground cornmeal or the CORN OMELET. yellow meal which is in Xew preferred This makes a delicious substitute for a and other sections of the England country. meat dish at luncheon or supper and is a I want to call your attention to the merits good way to use up leftover cooked corn. of corn as a not in the fresh vegetable, only This should he heated In a double boiler or canned form Hut as and hominy mush. and seasoned to taste so as to be ready to We all of us know how we housekeepers go into the omelet as soon as this Is cooked. struggle for variety on our tables and how For this four eggs should be beaten light, it must often be done w.th strict attention with a tablespoon of melted butter and' to economy. We get tired of potatoes after four tablespoons of milk, salted and pep- a while—of potatoes and other winter vege- pered to taste, turned into an omelet Pan tables—and we can’t always afford the and cooked. When it is done the hot corn « forced products on the market, and, al- should be put on one-half of the omelet, though good canned vegetables are happily the other half folded over upon it, and served. easy to obtain, yet we need foods that are the omelet slipped to a hot dish and heat and force 1 producers. BOILED HOMINY. k the fire in This work corn performs, for it contains Put two cups of hominy over it and fat and proteid as well as starch and enough cold water to cover leavf water above boil furnishes energy and heat. More than this, three or four inches of it; there is no reason corn should not be it is to the taste. All the why steadily for an hour and a half, stirring good advantages a eaten without discomfort by persons of When food in other do not up frequently from the bottom. may possess respects normal stomachs, while corn as hominy or a hot dish, salt to taste, m nvad to persuade our families to cat it if it done pour It into meal s usually easy of digestion even by and serve cannot be made Corn and its turn in a big spoonful of butter, appetizing. semi-invalids. as a cereal or as a It is good products can be cooked in numerous way* vegetable. CORN’ CHOWDER. w to please the palate, and a little study ol either ay. ^ such ways is worth while. For this will be required a large can of FRIED HOMINY. should have been* Let me give a couple of cautions first. To corn, two small onions, four medium sized Your leftover hominy flat to cool. Cut it into begin with, corn in almost every form is potatoes, six crackers, three tablespoons of poured into a pan in and fry in good laxative and there are circumstances ir butter, a cup of milk, one egg, and season- squares, dip each flour, as it is done which it must be avoided or oaten moder- ing to taste. Two tablespoons of butter dripping, taking out each slice a hot colander. ately. On the other hand, this quality in- must be put into a frying pan and the onions and laying it in creases its merits in certain cases. sliced and laid in this. When they are HOMINY PUDDING. The other caution has to do with the brown they are taken out with a skimmer, Make precisely as you do corn pudding, cold, preparation of corn from the ear or canned. leaving the butter, and into this are put a substituting a cup of hominy, boiled, for The husks of the kernel are tough and hard layer of corn, which should have been well and beaten up until it is fine and dry, and practically indigestible. Ilence the corn chopped, a layer of the crackers, which the corn. should not only be well masticated whei should have been split and soaked five min- HOMINY CROQUETTES. of cold eating it. but It should be prepared in u utes in boiling water, then of the peeled, Add a tablespoon of butter to a cup way to save both teeth and stomach a.- sliced, and parboiled potatoes, seasoning boiled hominy, work it in w ell with a cufl a beaten much trouble as possible. When corn them as they go in with salt, pepper, and of milk, a teaspoon of sugar, and ear can be • into with raten directly from the nothing hopped parsley. When all aie in pour egg. Make the paste croquettes done in the matter except what the eatei over them a quurt of hot water and set floured hands, roll them in flour, and try it does himself. He should chew thorough- the pot where it will simmer gently for them in fat. which noon- ly, but that is something in three-quarters of an hour after it comes to BOILED MUSH. can help him. the boil. Ten minutes before the end of the. Make a paste of two cups of cornmeal, In stew ing corn or making it into fritters time cook together a tablespoon of butler two tablespoons of flour, a heaping tea- ami one discretion. or croquettes or corn pudding or anything of flour, pour a cup of milk upon spoon of -salt, and cold water at else much lies in the power of the cook, them and slir until thick. Add the beaten Have a quart of boiling water over the fire an and Corn for any of these purposes should al- egg, turn at once into the chowder, stir and put in the paste. Boil for hour to the bot- ways he chopped or otherwise reduced t- in well, and take the pot from the lira. a half, stirring often and going be eaten minute particles. If it is to be taken front Serve immediately. tom of the saucepan. This can the cob it should he rather than cut. and a of melted «tir Into in a grated, tirely cold and stiff flour your hands and tablespoon butter; as a cereal or turned out to cool pan tic C R10 A M O F CO R X SOU P. Corn scrapers come which tear out form the mixture into croquettes. Roll this two cups of cooked or canned corn, and cooked in various ways. hearts the kernels and leave most of Uk the contents of a can of corn One each fine, add two of flour of Chop first in cracker dust, then in a raw chopped tablespoons * FRIED MUSH. mm husks on the cobs. These same cobs may b» or cut the kernels from six ears of corn and egg beaten with two of and salt and to taste, ami on a up tablespoonfuls pepper fry Dip each slice in meal and fr>* as you put over the fire and boiled to serve as a pul it over the fire with three of water cold water, then in the cracker, and Eat hot as would cups again soapstone griddle. you would hominy. for a and simmer for an set w here will chill foundation soup. half hour. Add salt and they and stiffen. They griddle cakes. POLENTA. When canned corn s used It ahould hi pepper to taste and a teaspoon of granu- mix of corn from should stand for a couple of hours before egS-, with the corn, and serve at once a' d tr» it the contents of a can CORN PUDDING. Cut the cold mush into strips, fry in shalv or a in orcLi lated sugar and rub a colander the they are dropped in deep fat and cooked to chopped put through grinder through cor,\ cnoQt; kttes. which all the liquor ha* been drained; Chop the corn fine, whether It be canned low fat, sprinkle with grilled cheese, and to mince the husks so fine will mak< or vegetable press and return to the fi-e. Cook fine. a golden brow n. they together in a saucepan a tablespoon kernels should have been chopped or fresh. If fresh you will need the kernels serve with a good tomato sauce or a rich less of a tax the Cook together two each of but- ful of sugar, CORN upon digestive powers tablespoons butter and two of flour, and wher I'lit in a teaspoont'ul of granulated FRITTERS. from six ears of medium size; if canned the brown gravy poured over it. This i« an than when the are swallowed whole ler and flour; when bubble on tlicse turn into a Heat two kernels they pour are blended stir Into them a pinto anil salt and pepper to taste, eggs light with a cup of milk contents of an o dinary tin.

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