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(German) - (Pennsylvania Germans)

In season when ears of sweet corn are at their best for cooking
purposes, boil double the quantity necessary for one meal, cut off
kernels and carefully scrape remaining pulp from cob. Spread on agate
pans, place in a hot oven a short time (watch closely) and allow it to
remain in a cooled oven over night to dry. When perfectly dry place in
bags for use later in the season.
When the housewife wishes to prepare dried corn for the table, one cup
of the dried corn should be covered with cold water and allowed to
stand until the following day, when place in a stew-pan on the range
and simmer slowly several hours; add 1/2 teaspoonful of sugar, 1
tablespoonful of butter, salt and pepper. This corn Aunt Sarah
considered sweeter and more wholesome than canned corn and she said
"No preservatives were used in keeping it."
When chestnuts were gathered in the fall of the year, at the farm,
they were shelled as soon as gathered, then dried and stored away for
use in the Winter. Aunt Sarah frequently cooked together an equal
amount of chestnuts and dried corn; the combination was excellent. The
chestnuts were soaked in cold water over night.
The brown skin of the chestnuts may be readily removed after being
covered with boiling water a short time.

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