↗ View this article in the original PDF newsletter
Mrs. Traill’s Advice BOILED CORN TThis is a favourite dish in Canada and the States. When the grains are sufficiently swollen and beginning to harden, but not to become hard, break off the cob, and boil for two hours or till they become tender (about 15 minutes in this editor’s kitchen!). Some like corn best boiled with salt at meat, but that is a matter of taste or convenience. As a vegetable it is much admired, especially the sweet garden corn: the grain of this is of milky whiteness, and is very nice even in its corn state, being full of rich, sugary milk. It is of green sweet corn that the preceding dishes are made (i.e. hominy and supporne). Some people cut the grains from the cob and boil them like peas, with butter and pepper for seasoning; this obviates the ungraceful mode of eating corn so much objected to by particular persons.
Green Corn Fritters One tea-cupful of milk, three eggs, one pint of green (sweet fresh) corn grated, a little salt, and as much flour as will form a battter. Beat the eggs, the yolks and whites separate. To the yolks of the eggs add the corn, salt, milk, and flour enough to form a batter. Beat the whole very hard, then stir in the whites, and drop the batter a spoonful at a time into hot lard, and fry them on both sides, of a bright brown colour.
Green Corn Fritters One tea-cupful of milk, three eggs, one pint of green (sweet fresh) corn grated, a little salt, and as much flour as will form a battter. Beat the eggs, the yolks and whites separate. To the yolks of the eggs add the corn, salt, milk, and flour enough to form a batter. Beat the whole very hard, then stir in the whites, and drop the batter a spoonful at a time into hot lard, and fry them on both sides, of a bright brown colour.
Sources & Further Reading
From Catherine Parr Traill’s The Female Emmigrant’s Guide originally published in 1855 by a printer in Toronto. “Mrs. Traill’s Advice” appears regularly in The Fife and Drum, sampling this attractive new edition from McGill-Queen’s University Press. An indispensable Canadian reference, it’s available in the Canteen of Fort York.
Original printed pages
