[Illustration: FIG. 13]
If it is not desirable to serve the corn pulp in this manner, it may be
used in various ways, as the following recipes indicate. A good
substitute for corn pulp is canned corn, but this must be chopped in
order to break up the hulls.
119. CORN SOUFFLE.--No more delightful corn dish can be prepared than
corn souffle, for in addition to its being appetizing and nutritious, it
is extremely dainty. It may be cooked in a baking dish, but it is more
attractive when baked in individual baking dishes. A point to remember
about its preparation is that it should be served immediately upon being
taken from the oven, for souffle always shrinks as it cools.
CORN SOUFFLE
(Sufficient to Serve Six)
2 c. green corn pulp
1 tsp. salt
Dash of pepper
2 Tb. melted butter
2 Tb. flour
1/4 c. milk
2 eggs
Mix the corn pulp, salt, pepper, and melted butter, stir in the flour,
and add the milk. Separate the eggs, beat the yolks, and add them to the
mixture. Then beat the whites stiff and fold them in. Pour into a
buttered baking dish or into individual baking dishes, set in a pan of
hot water, and bake until brown. Serve at once.
120. CORN OYSTERS.--Variety can be secured in the use of corn by making
corn oysters. These get their name from the fact that they resemble
oysters in both size and shape. They may be served as a garnish for a
meat dish or as a vegetable dish.
CORN OYSTERS
(Sufficient to Serve Six)
1 c. corn pulp
1 egg
1/4 c.
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