=Corn Omelette.=--Two eggs, a tin of sweet corn, pepper and salt, one
ounce of butter. Beat the yolks of two eggs, add pepper and salt, and
two tablespoonfuls of sweet corn. Beat the whites into a very stiff
froth, and add to the yolks, and stir together. Put one ounce of butter
in the omelette pan; when very hot put in the omelette. Stir round
a few times until it begins to set. When brown at the bottom place
under a grill or in front of a clear fire to brown the top. Sprinkle
over some parsley which has been chopped; fold over in half, and serve
quickly.
=Corn Wafers.=--Sift one pint of flour with a heaped teaspoonful of
baking powder. Add one teaspoonful of salt, two well-beaten eggs, and
one large cupful of milk. Beat the batter very lightly, then stir in
one can of corn, and bake in waffle irons. Serve hot.
=Boiled Corn Bread.=--Mix together two cupfuls of corn meal, a cup of
flour, two cups of sour milk, one cup of warm water, a tablespoonful
of lard or butter, a tablespoonful of molasses, a teaspoonful of
bicarbonate of soda, and one of salt. Dissolve the soda in warm water,
and add it to the milk. Beat all together and turn into a well-greased
brown bread mould, with a tightly fitting top. Set this in a pan of
boiling water and cook steadily for two hours, filling up the pan from
the kettle as the water boils away. At the end of the time, take the
mould from the water, turn out the bread, dip the tin for a moment in
cold water if the bread is inclined to stick, and put in the oven for
five minutes, so that the surface may be dry and a little crisp.
=Raised Corn Bread.=--Heat one pint of milk almost to boiling, and
pour it on one and a half cupfuls of green meal. Let it stand until
cool, then stir in half a yeast cake dissolved in half a cupful of warm
water, with a tablespoonful of sugar, and half a cup of white flour.
Let this rise overnight in a corner which is not too warm, for five or
six hours in a kitchen of an ordinary temperature. It should rise to
double its first size. Then stir, add one teaspoonful of salt and two
beaten eggs, beat hard; turn into muffin tins, and set in a warm place
to rise for fifteen minutes before baking. It will require about twenty
minutes in a steady oven. To be eaten hot.
=Corn Cakes.=--Melt two tablespoonfuls of butter, and put with it
three well-beaten eggs, beat lightly, add to this a teaspoonful of
bicarbonate of soda dissolved in a tablespoonful of boiling water, and
stirred in two cupfuls of sour milk. Sift two cups of corn meal with
a teaspoonful of salt, and mix with the liquid ingredients. Beat all
together and put into a shallow tin; bake in a steady oven. This should
be a thin sheet when done, and rather crisp.
=Plain Corn Muffins.=--Two cupfuls of white corn meal, one cup of
white flour, two cupfuls of milk, three eggs, a tablespoonful each
of melted butter and white sugar, a small teaspoonful of salt, two
teaspoonfuls of baking powder.
Cream together the butter and sugar; mix in the eggs, milk, flour,
meal, baking powder, and salt sifted with the meal and flour, and bake
in muffin tins. This can also be baked in a loaf if preferred, as can
also sweet corn muffins.
=Boiled Corn.=--Remove all the husks, except the inner layer. Strip
the inner layer back far enough to remove the silk; then replace, and
tie at the upper end. Boil steadily for fifteen or twenty minutes in
boiling water to cover, or in equal parts of milk and water. Drain,
remove the strings, and serve immediately in the husks.
=Escalloped Corn.=--Rub a can of corn through a sieve. Season it with
salt, pepper, and sugar. Twelve tablespoonfuls of flour, blended with
three tablespoonfuls of cream, and half a cupful of the liquid drained
from the corn.
Put into a buttered baking dish; cover with crumbs, dot with butter,
and bake for twenty minutes.
=Broiled Corn.=--Split the cobs, brush with melted butter and broil
carefully, seasoning with salt and pepper, and serve.
=Baked Corn.=--Fill a baking dish with husked ears, pour over one pint
of milk, sprinkle lightly with sugar; add water to cover, and bake for
forty-five minutes.
=Baked Canned Corn.=--Put a can of corn into a buttered baking dish,
season with salt and pepper. Add one cupful of boiling milk, or half a
cupful of cream, and dot with two tablespoonfuls of butter broken into
small bits. Cook for forty-five minutes in a hot oven, and serve in the
same dish.
=Cream Corn.=--Remove the husks, and score each row of kernels deeply
with a sharp knife. Press out the pulp with the back of a knife. Cook
for twenty minutes in a double boiler. Season with salt and pepper,
add butter and cream, or use cooked corn mashed. A little sugar may be
added to the seasoning.
=Escalloped Corn.=--Butter a baking dish, and put in a layer of
cracker-crumbs, then a layer of canned corn. Season with salt and bits
of butter. Cover with sweet corn, and repeat until the dish is full,
having crumbs on the top. Pour in enough milk to fill the dish, and
bake for forty-five minutes.
=Corn Soufflé.=--Score each row of kernels deeply and press out the
pulp with the back of a knife, using enough corn to make one cupful of
pulp. Add one cupful of cream or hot milk, one tablespoonful of butter,
pepper and salt to season, and three yolks of eggs well beaten. Cook in
a double boiler until smooth and creamy. Keep stirring constantly. Take
from the fire, cool, fold in the stiffly beaten whites of four eggs,
turn into a baking dish, and bake in a hot oven for twenty minutes.
=Succotash.=--Cut the corn from six cobs, string, and cut into short
lengths two cupfuls of kidney beans; cook for half an hour in boiling
salted water to cover. Drain off nearly all the boiling water, and add
one cupful of milk. Simmer for twenty minutes, stirring frequently.
Season with pepper and salt. Add one tablespoonful of butter rolled in
flour, and cook for ten minutes longer.
=Creole Corn Chowder.=--Slice three onions, and fry brown in butter.
Add three peeled sliced tomatoes, three green peppers, seeded and
chopped, and the corn cut from seven cobs. Cook for an hour, adding
water as needed. Season with salt, sugar, and black pepper.
=Corn Omelette.=--Grate the corn from four ears, and cook in a
boiler till tender, moistening as little as possible. Beat four eggs
thoroughly, add three tablespoonfuls of cream, and bake in an omelette
pan. When ready to fold, add the seasoned corn and turn out on a hot
dish.
MARIGOLD (_Calendula officinalis. Compositæ_).
Sow in drills fifteen inches apart, early in April. Thin the plants out
to a foot distant. The flowers of the pot marigold are gathered and
dried and used as flavouring for soups, &c.
MARJORAM (_Origanum Vulgare. Labiatæ_).
A perennial plant of easy culture. Sow almost anywhere during spring
or summer, as an edging to a garden path. The leaves are used for
flavouring various dishes.
MINT (_Mentha viridis. Labiatæ_).
Mint prefers cool, deep soil, and does not object to partial shade.
It revels in moisture. The old stems should be cut down every autumn
and a mulch of old hotbed laid on will improve the quality of the next
season’s growth. It may be raised from seed sown in April, but is
better propagated by division of old roots at the end of March.