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CORN ON THE COB

(Vegetables) - (The International Jewish Cook Book)







Free the corn from husks and silk; have a kettle of water boiling hard;
drop the corn into it and cook ten minutes (or longer if the corn is not
young). If a very large number of ears are put into the water they will
so reduce the temperature that a longer time will be needed. In no case,
however, should the corn be left too long in the water, as overcooking
spoils the delicate flavor.











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