Hulled Corn Recipe

Instructions

1. Wash two quarts of shelled corn to remove loose bits; then place in a large iron kettle with four tablespoons of saleratus, cover with cold water, let come to a boil slowly and cook about an hour.
2. Remove the kettle from fire, drain off the water, then pour the corn, from which the hulls will already be loosened, into a large pan of water.
3. Rub the corn between the hands to loosen the hulls; after taking off all those partly loosened put it on again in warm water, let boil about half an hour, then try to remove the rest of the hulls by rubbing as before.
4. After all hulls are removed, wash the corn in at least half a dozen clean waters, then put on once more in warm water, and when it boils drain and add fresh water.
5. Let the corn cook in this last water until tender, salting to taste.
6. If the hulls do not come off readily let the corn boil an hour longer, adding a teaspoon more saleratus.
7. This will keep for several weeks without sealing in warm weather.