Corn, Indian, to boil.—Choose short, thick ears, and
strip off all but the inner layer of husk, turning this
back to remove the “silk” from the corn and any
bad grains; then fold it back, tie it up at the top,
put it in a large pan half full of boiling water, and
boil steadily for fifteen to twenty minutes, according
to the size of the ear; now remove the strings, and
serve very hot, with a boat of melted butter, Hollandaise
sauce, or oiled butter, as you please. Or, remove
the husks and silk from six young corn cobs, lay them
in a pan with sufficient water to cover them, add a
gill of milk, ½oz. of butter, and a small handful of
salt, and cook for twenty minutes. Serve very hot
in a napkin. N.B.—This last is the best way of
cooking canned corn.