To Boil Corn on the Cob.
At the Saratoga Lake House there is a third specialty of good things. The first is the fried potato, the second is the fresh trout, the third is boiled corn, which is served as a course by itself. The corn is boiled in the husk. The latter imparts sweetness and flavor to the corn, besides keeping it moist and tender. The unhusked corn is put into salted boiling water, and when done, and well drained, some of the outside husks are removed, and the corn is served, with the remaining husks about it; or, the cobs may be broken from the husks just before sending them to table, which would save this trouble afterward.