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Show CORN PUDDING BY BERTHA E. SHAPLEIGH Cooking Authority for NEA Service and Columbia University. This dish is excellent to serve with cold mcni, or wi.h a brown ?ucar sauce it raav serve for a simple dessert It can bo made with either cooked or raw green corn, the latter civ ing a better flavor. pint grated green corn, 1 quart milk, 1 2 cup sugar, 1-8 tca3poon salt, 2 tablespoons butter (melted). 3 eggs (slightly beaten). Mix all together, turn into a buttered baking wish and bake 30 ruin utes. having the dish set In a pan of water. If the water does not boil, the pudding bakes without separating and the custard will be smooth This Is true with all combinations of eggs and milk. (Cut this out and paste it in your cook book) !i ; - |