This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1 can corn.
1 tablespoon flour.
1 tablespoon butter 1/4 teaspoon salt.
1 cup milk.
Heat the corn. Rub together the salt, butter and flour, add a little of the warm milk, then the remainder. Cook the sauce in a double boiler ten minutes, add to the corn, reheat, and serve.
1/4 cup butter 1/4 cup flour 1/2 teaspoon salt 1 tablespoon sugar.
1 pint fresh corn or drained canned corn 1 cup bread crumbs 1/8 cup cream.
1 1/2 cups hot milk.
Heat the milk in a double boiler. Mix the butter and flour together, and add the hot milk, stirring meanwhile. Then add the fresh cut corn, the salt and sugar. Let come to the boiling point and turn into a baking dish. Cover the top with the bread crumbs, moistened slightly with the cream and bake 15 to 20 minutes. A tablespoon of butter may be used instead of the cream.
1/2 dozen ears corn or 1/2 can corn 2 eggs.
1 pint milk.
1/2 teaspoon salt.
1 tablespoon melted butter.
1 tablespoon sugar.
Cut the corn from the cob, first shaving off the tops of the grains, then scraping out the pulp of the corn. If canned corn is used, drain off the liquid. Beat the eggs slightly, add the milk, sugar, salt and melted butter and then the corn. Turn into a baking dish, set in a pan of hot water and bake in a moderate oven thirty to forty minutes, or until set as a custard.
1 pint cooked lima beans 1 cup stewed or canned corn.
1 1/2 tablespoons butter 1/2 teaspoon salt.
To prepare the beans take four-fifths of a cup of dried lima beans, put to soak an hour or more in cold water; drain and add one quart of hot water. Cook until almost tender. Add the salt and finish cooking. Allow the liquid to evaporate before removing from the stove. Add the corn, butter and salt. Reheat and serve.
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