Choose young sugar-corn, full grown, but not hard; test with the nail.
When the grain is pierced, the milk should escape in a jet, and not be
thick. Clean by stripping off the outer leaves, turn back the innermost
covering carefully, pick off every thread of silk, and recover the ear
with the thin husk that grew nearest it. Tie at the top with a bit
of thread, put into boiling water salted, and cook fast from twenty
minutes to half an hour, in proportion to size and age. Cut off the
stalks close to the cob, and send whole to table wrapped in a napkin.
Or, you can cut from the cob while hot, and season with butter, pepper
and salt. Send to table in a vegetable dish.