fresh, add a tablespoonful of sugar to the water, but _no
salt_; boil twenty minutes, fast, and serve; or you may cut it from
the cob, put in plenty of butter and a little salt, and serve in a
covered vegetable dish. The corn is much sweeter when cooked with the
husks on, but requires longer time to boil. Will generally boil in
twenty minutes.

Green corn left over from dinner makes a nice breakfast dish,
prepared as follows: Cut the corn from the cob, and put into a bowl
with a cup of milk to every cup of corn, a half cup of flour, one egg,
a pinch of salt, and a little butter. Mix well into a thick batter,
and fry in small cakes in very hot butter. Serve with plenty of butter
and powdered sugar.

[Illustration: THE FAMOUS EAST ROOM.]

[Illustration: THE RED ROOM.]

[Illustration: THE BLUE ROOM.]

CORN PUDDING.

This is a Virginia dish. Scrape the substance out of twelve ears of
tender, green, uncooked corn (it is better scraped than grated, as you
do not get those husky particles which you cannot avoid with a
grater); add yolks and whites, beaten separately, of four eggs, a
teaspoonful of sugar, the same of flour mixed in a tablespoonful of
butter, a small quantity of salt and pepper, and one pint of milk.
Bake about half or three-quarters of an hour.

STEWED CORN.

Take a dozen ears of green sweet corn, very tender and juicy; cut off
the kernels, cutting with a large sharp knife from the top of the cob
down; then scrape the cob. Put the corn in a saucepan over the fire
with just enough water to make it cook without burning; boil about
twenty minutes, then add a teacupful of milk or cream, a tablespoonful
of cold butter, and season with pepper and salt. Boil ten minutes
longer and dish up hot in a vegetable dish. The corn would be much
sweeter if the scraped cobs were boiled first in the water that the
corn is cooked in.

Many like corn cooked in this manner, putting half corn and half
tomatoes; either way is very good.

FRIED CORN.

Cut the corn off the cob, taking care not to bring off any of the husk
with it and to have the grains as separate as possible. Fry in a
little butter--just enough to keep it from sticking to the pan; stir
very often. When nicely browned, add salt and pepper and a little rich
cream. Do not set it near the stove after the cream is added, as it
will be apt to turn. This makes a nice dinner or breakfast dish.

ROASTED GREEN CORN.

Strip off all the husk from green