Ingredients
- 8 ears corn
- 3 quart boiling water
- 1 tablespoon salt
Directions
- Vegetables should be thoroughly washed and cooked till tender in freshly boiling, salted water (1/2 tablespoon salt to 1 quart water).
- Remove husks and silk as soon as corn comes from market.
- Wash before cooking.
- Requires 20 to 30 minutes to cook and is done when no juice appears if corn is pricked with a fork.
- 2 teaspoon sugar may be added to water while cooking.
- Serve wrapped in a napkin.
Other Information
Author: Person.Margaret W Howard
Source: Practical Cookbook (1917-01-01)
Category: Side
Measure: avoirdupois
Equipment: measuring cups, measuring spoons, knife, pot, stove
