Green Corn (Stewed)

Having cut the corn from the cob, put into boiling water and allow to stew 1/4 hour; remove nearly all the water and cover with milk, and allow to stew until, tender; before dishing, roll some pieces of butter in flour and mix with the corn, adding a little pepper and salt; give one boil and serve.

Green Corn (Boiled)

Strip off all the outer husks, allowing the innermost to remain; remove the silk and re-cover the ear with the remaining husk, secure with a piece of thread, plunge into boiling salted water, and boil 1/2 hour. Cut off stalks and dish upon a napkin.

Green Corn (Roasted)

Open the husks, remove the silk, close the husks closely, and roast in the ashes of a wood fire until tender; serve with butter, pepper and salt. This is frequently eaten in camp.