Creamed Corn

• 8 Fine Ears of Corn
• A Pint of Milk, or Cream
• A Teaspoonful

Score the corn down the center of each row of grains, and then cut from the cob. With the knife press out all the pulp from the cob, leaving the hull on the cob. Set a porcelain or agate saucepan on the fire, and put into this the Corn cobs, which you have cut into pieces. Cover with water, and let them boil until you have extracted all the juices. Remove the cobs from the pot. When the liquid