Caption: War Publications - WWI Compilation 1923 - Article 41
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I i?i7] CORN AND CORN PRODUCTS USED AS POOD 17 COKN SOUP IfcL m, . ™' by M. ' I I I I I 1 pint canned corn ! pint milk 1% teaspoons salt % teaspoon pepper 2 tablespoons l.utt. 1 2 tablespoons Horn2 cups water '•" I ]>ml corn thru faox] chopper. Add water and let boil for five minutes. Melt butter, add flour, stir together and add milk and seasonings. Cook until smooth and add corn. Bring to the boiling point and serve. CORN CHOWDER 2 cups corn 1% inch cube fat salt pork, cut fine 2 tablespoons butter 8 crackers 1 sliced onion 2 cups potatoes cut in onefourth inch pieces 4 cups scalded milk 2 cups boiling water Salt Pepper •a Fry out salt pork, add onion, and cook five minutes. Stir so as not to burn. Parboil potatoes five minutes in boiling water. Add to fat and cook until potatoes are soft. Add corn and milk and bring to boiling point. Add seasoning, butter, and crackers. Serve very hot. CORN RELISH its I 5 pints sweet corn cut from cob 5 seeded and chopped peppers 4 pints of vinegar 5 pints finely chopped cabbage 1% pounds sugar 14 pound mustard 2 tablespoons salt Mix all together and cook in a granite pan until tender. Seal in sterilized jars. PICKLED CORN Drop the silked roasting ears into boiling water. As soon as the milk is set, take from the water and cut from the cob. Pack the cut corn into a container in the proportion of nine parts of corn and one of salt. Pound down with wooden potato masher. Cover with a clean cloth and a plate, weighting down the plate. If brine does not form to cover the plate in a week, add brine made of nine parts of water and one part of salt, sufficient to stand two or three inches above the Plate. Take out the amount desired for use and wash in cold water. Cover with twice the amount of cold water and bring to a boil; pour °ff water and repeat process. Drain through a colander and return to the fire to sizzle dry. It is now ready to serve in any way. DRIED CORN Blanch corn on the cob ten to fifteen minutes in boiling water. Score each row of kernels thru the center with a sharp knife, and cut
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