"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Corn on the Cob, by Major Graff, is from The Baker Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Pick sweet corn from field. Remove husks and most silks. Make sure there are no worms. Bring water to boil in a suitable size pan. Add sweet corn. Return to boil and cook for 10 minutes. Remove corn and smother with liberal amounts of butter or margarine. Eat while still hot.
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