Cut from the cob, and stew fifteen minutes in boiling water. Turn off
most of this, cover with cold milk, and stew until very tender, adding,
before you take it up, a large lump of butter cut into bits and rolled
in flour. Season with pepper and salt to taste. Boil five minutes, and
serve.
Cold corn left from dinner should be cut from the cob and stewed a
few minutes in a little milk, adding seasoning as above. Or, you can
mix it with chopped cold potatoes—Irish or sweet; heat a piece of
butter or beef-dripping in a frying-pan, and stir in the mixture until
smoking-hot. Never throw away a good ear of sweet corn.