pressed with the thumb. Cook as soon as possible after gathering.

_To boil green corn_ remove silk and husk from the corn, place the
ears in boiling water. Cook the corn until no juice flows from the kernels
when pressed (usually from 12 to 20 minutes). Serve whole on a platter.
The platter may be covered with a folded napkin.

_To bake green corn_ select 12 ears. Remove the corn from the cob as
follows: Cut through the center of each row of grains, slice off the tops
of the kernels, and then scrape the pulp thoroughly from the cob. Put in a
baking-dish, add:

3/4 cupful milk
1 tablespoonful butter or substitute
2 teaspoonfuls salt
Pepper

Bake in a moderate oven for about 45 minutes. Serve hot.

Green corn which has been cut from the cob may also be cooked on top of
the range. To the corn cut from 12 ears, add the same ingredients, using
less milk. Cook at simmering temperature until tender.

SCALLOPED CORN

1 can corn
2/3 cupful milk
1 1/4 teaspoonfuls salt
Dash pepper
2 tablespoonfuls butter or substitute