and season to taste with nutmeg, salt and pepper. Pour the mixture into a buttered piedish, bake in a moderately hot oven for about 1 hour, then serve with the sauce.
Time.—To bake, about 1 hour. Average Cost, 3d. per cob. Sufficient for 5 or 6 persons. Seasonable from May to July.
Ingredients.—6 ears of fresh green corn, 1 oz. of butter, 1 oz. of flour, ¾ of a pint of milk, salt and pepper.
Method.—Remove the husks and silk, cut downwards through the centre of each row of grains, then remove them with the back of a knife. Place the grains in a stewpan containing sufficient boiling water to cover them, simmer gently for ½ an hour, and drain well. Meanwhile, heat the butter in another stewpan, add the flour, stir and cook it for a few minutes without "browning, then put in the milk. Stir until boiling, season to taste, add the prepared corn, and when thoroughly hot, serve.
Time.—To cook the corn, about 35 minutes. Average Cost, 3d. per cob. Sufficient for 5 or 6 persons. Seasonable from May to July.
1496.—CORN, STEWED (Preserved).
Ingredients.—1 tin of green corn, 1 oz. of butter, 1 oz. of flour, milk, salt and pepper.
Method.—Empty both corn and liquor into a stewpan, stew gently until the corn is tender, then drain and keep it hot, and with the liquor mix enough milk to make up ½ a pint. Heat the butter in a stewpan, add the flour, stir and cook for a few minutes without browning, then put in the milk. Stir the mixture until it boils, season to taste, put in the corn, simmer gently for 5 minutes, and serve.
Time.—To cook the corn, about 20 minutes. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 5 or 6 persons. Seasonable at any time.
1497.—CORN, GREEN, ROASTED.
Ingredients.—6 ears of green corn, butter.
Method.—Remove the husks and silk from the corn, coat the ears lightly with butter, and roast them in a Dutch oven before a clear fire, turning them frequently. Serve hot.
Time.—To roast the corn, from 20 to 25 minutes. Average cost, uncertain. Sufficient for 3 or 4 persons. Seasonable from May to July.
See Cucumber, Stuffed, Recipe No. 1505.