Corn Pudding

Ingredients

• 2 cups canned corn
• or dried corn soaked and cooked
• 3 eggs
• 2 tablespoons melted butter
• 2 cups milk
• 1/2 teaspoon salt

Method

1. 1

   Beat the eggs and mix all the ingredients.

2. 2

   Pour into a buttered baking dish and place in the oven.

Nutrition per serving

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 36. The excerpt below is the record exactly as published.

}/2 teaspoon salt. 4 tablespoons orange juice. Cream together the grated rind of the orange and the butter. Gradually beat in the sugar, the beaten eggs, and the orange juice. Add the flour and baking powder which have been mixed together. Drop the batter by teaspoonfuls onto a greased baking sheet or an inverted pan and bake in a quick oven. MASHED CARROTS 8 to 10 medium-sized carrots. 2 to 4 tablespoons butter. Cream or rich milk. 3^ teaspoon salt. Wash and scrape the carrots, cut in small pieces, and cook in a small amount of boiling salted water. When the car- rots are tender, press them through a sieve or a potato ricer. Add enough cream or top milk to make a creamy consis- tency. Add the butter, and \i teaspoon of sugar, if desired. Reheat and serve hot. APPLE-SAUCE CAKE 1 cup sugar. ^2 cup shortening. 1 cup apple sauce (unsweetened) . 1 cup raisins (chopped) . 2 tablespoons flour. 3^ teaspoon cloves. teaspoon cinnamon. teaspoon nutmeg. 23^ cups sifted flour. 1 teaspoon soda mixed with tablespoons water. 3^ teaspoon salt. Cream the sugar and shortening, add the apple sauce and the soda which has been dissolved in the water. Mix and sift the dry ingredients and add them, with the floured raisins, to the first mixture. Beat well, pour into a greased pan, and bake in a moderate oven (300° to 350° F.) for about 1 hour. Tart apples should be used for the sauce. It should be cooked down so that it is not watery and put through a colander to make it smooth. No sugar should be added to the apple sauce. CHICKEN RIZOTTO Pick the meat from the bones of left-over cooked chicken. Stew the bones in enough water to make a quart of broth, adding any left-over gravy or sauce that will furnish chicken flavor. In a large skillet cook slowly in 2 tablespoons of butter an onion which has been minced finely. Do not let 62 the onion brown. To this add the quart of chicken broth. When it boils up rapidly, sprinkle in slowly % cup of rice which has been washed free of surface starch. Cover the skillet. Allow the rice to simmer in the broth for about 25 minutes or until the grains swell and become soft. Shake the skillet from time to time to keep the rice from sticking, but do not stir it unless absolutely necessary. By the time the rice is done it will have absorbed practically all the broth, and the grains will be large and separate. Then add the small pieces of chicken which were picked from the bones, turn the mixture onto a hot platter, and sprinkle it generously with grated cheese. The Italians use Parmesan cheese, but any of the American varieties hard enough to grate will be satisfactory. CARROTS IN PARSLEY BUTTER S or 10 medium-sized carrots. 1 or 2 tablespoons lemon juice. cup butter. 1 tablespoon finely chopped parsley. 3^ teaspoon salt. Wash and scrape the carrots and cut them in slices or dice. Cook them in a small amount of boiling salted water until tender, or for about 10 or 15 minutes. Melt the butter, add the lemon juice and the parsley. Pour over the carrots and serve at once. CABBAGE, SPAGHETTI. AND CHEESE 4 tablespoons butter. 3^ pound American cheese. 1 teaspoon salt. 4 cups shredded cabbage. 2 cups cooked spaghetti. 2 cups milk. 4 tablespoons flour. Cook the spaghetti in boiling salted water until tender. Make a sauce of the flour, butter, milk, and salt. Shave up the cheese and add it to the hot sauce. Put the cabbage, spaghetti, and sauce in a buttered baking dish in layers and -cover the top with buttered bread crumbs. Cook for 20 to SO minutes in a moderate oven, BROWNIES 3^ cup butter. 2 ounces or squares unsweetened chocolate. 2 eggs. 1 cup finely chopped nuts. 1 cup flour. 1 cup sugar. 1 teaspoon baking powder. }/2 teaspoon salt. }/2 teaspoon vanilla. Melt the butter and chocolate together. Beat the eggs lightly, add the sugar, and stir until it dissolves, and add the chopped nuts which have been mixed with the flour. Stir in the melted butter and chocolate after they have cooled. 63 Pour into a warmed pan which has been greased and lined with greased paper. Spread the mixture evenly and bake in a moderate oven (325° to 375° F.) for 40 or 45 minutes. Turn from the pan and remove the paper from the cake while it is hot. If this is not done, the paper will stick. Cut the cake into strips a little more than 1 inch wide and about 3 inches long. Brownies will keep fresh for some time in a tin box. SCALLOPED SALMON Can salmon. . White sauce. I j Buttered bread crumbs. ^ For the white sauce, use these proportions : One cup of milk, 2 tablespoons flour, 2 tablespoons fat, about 34 tea- spoon salt, and a speck of pepper. Place a layer of the salmon in the bottom of the greased baking dish. Pour some of the sauce over the salmon. Add another layer of salmon, then more sauce. Cover the top with buttered bread crumbs. Bake until the sauce bubbles and the -crumbs are brown. QUICK TURNIP SOUP 4 cups milk. 2 cups grated raw turnip. 1}4: teaspoons salt. teaspoon grated onion. 1 tablespoon flour. 2 tablespoons butter. ^2 teaspoon parsley, cut very fine. Heat the milk in a double boiler, add the flour and butter, which have been well blended, then the turnip, the onion, and the salt. Cook until the turnip is tender, or for about 10 minutes. Sprinkle the parsley in the soup just before serving. With this soup, serve toasted cubes of bread or croutons. An easy way to make croutons is to spread slices of bread lightly with butter. Cut each slice into strips, then into cubes. Brown the cubes in the oven. CORN PUDDING 2 cups canned corn, or dried 13^ teaspoons salt. corn soaked and cooked. 3 eggs. 2 taV)]espoons melted butter. 2 cups milk

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