Corn Pudding

Ingredients

• 1 can corn (2 c)
• Yz c. milk
• 1 tb. butter (melted)
• 11^ T. salt
• Ys T. pepper
• 2 tb. buttered crumbs

Method

1. 1

   Mix corn and milk; add seasonings and butter.

2. 2

   Pour into buttered baking-dish; cover with buttered crumbs; bake in moderate oven 20 to 30 mins.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 26. The excerpt below is the record exactly as published.

CORN PUDDING. 1 can corn (2 c). 1 tb. Yz c. milk. ^T. 11^ T. salt. f.g. Ys T. pepper. ^T. 1 tb. butter (melted). 2 tb. 13^ c. buttered crumbs. 1. Mix corn and milk; add seasonings and butter. 2. Pour into buttered baking-dish; cover with buttered crumbs; bake in moderate oven 20 to 30 mins. CORN FRITTERS. 1 c. canned corn. 1 c. flour. 1 T. baking powder. 11^ T. salt. Y T. paprika, f.g. cayenne. 2 eggs. 1. Chop corn; add flour mixed and sifted with baking powder and seasonings. 2. Add yolks of eggs, well beaten; fold in whites, beaten stiff. 3. Drop, by spoonfuls, in fat which browns a cube of bread in 60 sees. 4. Cook until golden brown; drain on paper. 5. Serve as an entree. VEGETABLES 85 CORN CHOWDER. 2 c. canned corn . 4 c. potatoes, 3^" slices. IJ^" cube fat salt pork. 1 small onion. 4 c. milk. 8 crackers. 3 tb. butter. 13^ T. salt, f.g. pepper. 1. Cut pork into small pieces; put into frying-pan over low heat. 2. Add onion; cook 5 mins., stirring frequently. 3. Strain fat into saucepan; add potatoes which have been parboiled 5 mins. 4. Add 2 c. boiling water; cook until potatoes are soft. 5. Add corn and milk; heat to boiling. 6. Add butter and seasonings. 7. Turn into soup tureen; moisten crackers in cold milk and place on top. STEWED MUSHROOMS. Yi lb. mushrooms. 2 tb. butter. 1 tb. flour. 3^ c. rich milk or stock. M T. salt. Pepper. 1. Wash mushrooms, remove stems, scrape and cut in pieces. 2. Peel caps, break in pieces. 3. Melt butter in saucepan; add mushrooms, cook 2 mins. 4. Sprinkle with flour; when flour is blended, add milk or stock. 5. Cook slowly 5 to 15 mins. or until tender; season, serve on fingers of toast; garnish with toast points and parsley. CANNED PEAS. 1. Drain peas in a sieve, rinse with cold water; let stand 3^ hr. to aerate. 2. Melt butter in a saucepan, put in the peas; heat 86 CANADIAN COOK BOOK slowly; season; peas may be added to white sauce and reheated. Note. — Peas may be heated in water extracted from lettuce. Melt butter in a saucepan; put in one or two lettuce leaves; heat gently until water is extracted; remove leaves, put in peas and heat. PEA TIMBALES. 2 c. cooked peas. 2 tb. butter, melted. 2 eggs. 1^ T. salt. Ys T. pepper. f .g. cayenne. % T. grated onion. 1. Press peas through a sieve — there should be 1 c. pulp. 2. Add butter, eggs well-beaten, and seasonings. 3. Turn into buttered moulds; cover. 4. Oven poach or steam until firm, about 30 mins. 5. Turn out; serve with 1 c. white sauce to which has been added 1 tb. finely chopped parsley or % c. cooked peas. STUFFED PEPPERS. 6 sweet green peppers. 2 tb. flour. y2 T. salt. 2 tb. butter. 1 c. rich milk. IJ^ c. cooked veal, chicken or ham, minced. 34 T. grated onion. }/2 c. buttered crumbs

Cook this with the app: pantry check, scaling, and the assistant.