Cooking for Daily Living
Potatoes and Vegetables
Corn

Frozen on or off the cob—same as fresh

Raw vegetables are best—and easier, but sometimes you have to cook 'em. Corn is one of these. Husked and boiled eight-ten minutes in water salted to taste it is fit for—well, anybody. If you can't get it fresh from the garden a little sugar will help restore its flavor, a teaspoonful for four-six ears.

If you have a Granny or a Grandpa who has trouble with his teeth, cut corn from the cob and cook with a little water, salt and pepper and a little cream, if you wish.