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(Luncheon And Other Dishes) - (The New Dr. Price Cookbook)

Wash, and allow to stand in cold water for an hour. Drain, cover with
boiling water and boil 20 to 25 minutes without a cover. Drain and
serve with salt, pepper and melted butter or cream sauce.

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Grate pulp from six cars of corn; with a knife scrape down the pulp
into a bowl, add 2 eggs, beaten separately, a couple tablespoonfuls of
milk, 1 large tablespoonful of flour, 1/4 teaspoonful of baking powder
and a pinch of salt. Drop with a spoon on a well-greased griddle. The
cakes should be the size of a silver half dollar. Bake brown on either
side and serve hot. These should not be fried as quickly as griddle
cakes are fried, as the corn might then not be thoroughly cooked.

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Take twelve ears of green corn (grated), one teaspoon of salt, and one
teaspoon of pepper; beat one egg into this, with two tablespoons of
flour. Drop into hot butter or lard.

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1 cup flour
1 cup graham flour
3/4 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
1 cup milk
1 egg
2 tablespoons molasses or sugar
3 tablespoons shortening
Mix together dry ingredients. Add milk, beaten egg, molasses and
melted shortening. Stir until smooth. Bake in greased gem pans in hot
oven about 25 minutes.

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Green Corn Cakes

6 ears of cold cooked corn
4 eggs
1 level tablespoonful of butter, melted
1 cupful of milk
1 teaspoonful of salt
1 saltspoonful of pepper
1 young chicken
Score the corn and with a dull knife press it out. Carefully beat the
eggs, without separating, until light, add the milk, melted butter, salt
and pepper. Pour this into a casserole mold or pudding dish. Have the
chicken drawn and disjointed; make two pieces of the breast, cut it into
four pieces, dust with salt and pepper, brush with melted butter. Lay the
chicken on top of this mixture and stand the baking dish in a moderately
quick oven about one hour. Serve in the dish in which it was cooked. Some
prefer to broil the chicken on the bone side before they put it into the
pudding, the pudding may be baked, and then put it in the pudding and
brown it with the pudding. This is a good way to use cold left-over corn,
and cold bits of chicken may be used in the place of the fresh chicken.

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From MRS. L. BRACE SHATTUCK, of Chicago, Lady Manager.
Beat separately and very lightly the whites and yolks of eight eggs.
To one tablespoon of flour add one-half teaspoon of baking powder and
one-half cup of sweet milk. Add the beaten yolks and lastly the beaten
whites of the eggs. Have ready a hot frying pan, with a generous
amount of melted butter, into which pour, a cupful at a time, the
mixture. As soon as it _sets_, lift carefully the one half over
upon the other, and when done remove to a hot plate and serve
immediately. This omelet is exceedingly light and is sufficient for
four or five persons.

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Green Corn Fritters

Cut the corn from three good sized ears and chop it slightly. Add one

well beaten egg, one-half cup of milk, one tablespoonful of sugar,

one-half teaspoonful of salt, one-quarter teaspoonful of pepper, and

flour enough to make a thin batter. Put one teaspoonful of baking powder

in the flour, fry to a golden brown in boiling fat.

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Green Corn Pudding

Take one dozen ears of tender corn; grate them; then add one quart of

sweet milk thickened with three tablespoonfuls of flour made free from

lumps, a full tablespoonful of butter, four eggs, and pepper and salt

to taste. Butter an earthen baking dish and pour into it this mixture.

Bake one and one-half hours. This is to be served as a vegetable, though

with the addition of sugar and a rich sauce it can be used as a dessert.

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Green Corn Cakes

One quart of grated corn, one teacup of butter melted, four

tablespoonfuls of flour, two eggs, and salt and pepper to taste. Bake as

griddle cakes and serve at once. These cakes are very good made of

canned corn. Pound the corn in a mortar and press through a sieve.

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Mock Oysters Of Green Corn

A pint of grated corn, a cup of flour, one egg, two ounces of butter,

three tablespoonfuls of milk, and salt and pepper to taste. Mix well and

drop from a spoon in oblong cakes--to look as much like oysters as

possible--into hot butter, fry brown on both sides. Serve on a platter

and garnish with parsley. These may also be made of canned corn by

pressing it through a colander with a potato masher to separate the

hulls from it.

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Green Corn Cake

Mix a pint of grated green corn with three table-spoonsful of milk, a

tea-cup of flour, half a tea-cup of melted butter, one egg, a

tea-spoonful of salt, and half a tea-spoonful of pepper. Drop this

mixture into hot butter by the spoonful, let the cakes fry eight or ten

minutes. These cakes are nice served up with meat for dinner.

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