Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 9 · column 2 of 7 · from the scan, no model involved
Roast corn on the cob
Corn on the cob is an all-time summer favorite. This too can be cooked on the grill. There are several methods used by chefs. Choose the one that best suits your family’s tastes and desires.
Method 1:
Select 1 or 2 good, full ears of com for each person. Pull husks part way down, remove as much silk as possible, trim off any parts not perfect, and recover com with husks. Drop ears in a tub of cold water for about 1/2 hour to absorb moisture. When the fire has burned down to gray coals, place com on grill. Turn ears frequently as they cook. Cooking takes 30 to 45 minutes. When done, strip off husks, dip into melted butter, season with salt and pepper.
Method 2:
Remove husks and silk. Spread the com with butter, sprinkle with salt and pepper, and then wrap securely in aluminum foil. Roast for 1520 minutes over hot coals or on the grill. Turn several times.
During these hot days when both the heat and humidity are soaring, the wrap-up meal cooked on the grill in your backyard could be the answer to cooking and keeping the kitchen clean. You might like to have each person do his own.
Wrap each serving, using “drugstore fold.” To use the “drugstore fold:”
1) Center food on lower half of 12 x 18-inch sheet of heavy duty foil or double thickness of regular foil.
2) Fold upper half over food, meeting bottom edges of foil. Seal edges together, making a tight 1/2inch fold. Fold again. Allow space for heat circulation and expansion.
3) Repeat to seal each side.
This type of package will not leak. After preparing package, place the package over hot coals. Turn it once or twice with tongs. Be careful not to bum. When the food is cooked, cut a gash in the top of the
91.9%