Vegetable Recipes

CORN STEWED WITH CREAM

Select a half dozen ears of Indian corn,
remove the silks and outer husks, place them in a saucepan and cover
with water. Cook, drain, and cut the corn off the cobs with a sharp
knife, being very careful that none of the cob adheres to the corn.
Place in a stewpan with one cup of hot bechamel sauce, one-half
breakfast-cupful of cream and about one-quarter of an ounce of butter.
Season with pepper and salt and a little grated nutmeg. Cook gently on a
stove for five minutes, place in a hot dish and serve.

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