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Canning Sweet Corn.5
Remarks. —I cannot see the object of drawing off the water in which it was boiled. My mother and my wife always designed to have the water pretty well cooked away when done, then lift it together as much of the nourishment would be drained off. (I see, also, that the following writer does not drain. ) It is very nice warmed up after frying meat, to eat with the same, for breakfast or any other meal, as well as with milk as the above writer only suggests. The author has often wondered why people did not use more of it, and could only account for it from the objection of the women to work it from the lye with the hands to remove the hulls. This difficulty has been overcome in the following recipe by using a clean broom for that purpose, which can be done as well with the soda above as with the ashes in the next. So, now, I trust, all lovers of hulled corn may have it in abundance, as it is a very healthful dish, as well as a very cheap one, -and relished by most persons if nicely done, i. e., if it is freed from its alkalinity and cooked until it is perfectly soft.
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