Rutherford & Lucy Hayes' Recipes


4-6 ears of corn (to make 2 cups of corn and corn milk)
4 Tablespoons butter
1 jalapeno pepper, chopped fine
2 Tablespoons flour
3 and 1/2 cups milk
Chicken stock concentrate for 2 cups
(either soup base or bouillon cube)
1 small onion, stuck with 3 whole cloves
1/2 cup heavy cream
pinch of sugar
salt and pepper

Shuck and desilk the corn. Cut the kernels of each thinly with a sharp knife into a bowl, then, with the flat of the blade, press out all the remaining milk of the cob into the same bowl. Set aside.

Melt 2 Tablespoons of the butter in a saucepan, scrape in the pepper, and saute over medium high heat until the pepper is soft. Stir in the flour and cook, stirring, for several minutes. Gradually stir in the milk/stock combination and bring to a boil. Pop in the clove studded onion. Reduce heat, and simmer for 5 minutes.

Add the corn mixture; stir in the cream and sugar; season to taste. Return to a boil, then reduce heat and simmer gently for about 30 minutes.

When ready to serve, remove the cloved onion, stir in the remaining 2 Tablespoons of butter, ladle into bowls, and serve immediately.


2 c. cold mashed potatoes
2 T. butter, melted
1/4 tsp. salt
1/4 tsp. pepper
2 eggs, separated
6 T. cream
Bread crumbs

Mix the cold mashed potatoes, melted butter, some salt & pepper to a fine, light and creamy condition; then add eggs (well beaten separately) and the cream. Beat it all well and lightly together. Shape the mixture into suitably sized portions and roll in bread crumbs. Place in a greased pan with butter over each puff, and brown at 400- to 450-degrees, turning once. Serve hot. Goes well with roast.