Corn Pudding

Ingredients

• 2c. young corn
• Yt. salt
• 1 egg
• Ye. milk
• 2 T. butter melted
• lei sugar

Method

1. 1

   Cut corn from cob, add well beaten egg, milk, sugar, and salt.

2. 2

   Stir well.

3. 3

   Mixture should be thin.

4. 4

   Add melted butter.

5. 5

   Pour into buttered baking dish.

6. 6

   Bake at 400° until set.

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 23. The excerpt below is the record exactly as published.

1 egg Salt and pepper Use either canned or fresh cooked squash. Drain, mash squash, add butter, milk, egg beaten, pepper, and salt to taste. Stir in two or three crumbled crackers. Put in buttered casserole. Crumbie two or three crackers on top. Dot with butter. Cook at 450° until light brown. —Mrs. FRANK BANZET CAULIFLOWER WITH ALMONDS 1 medium head cauliflower 1c. medium white sauce lc. salted almonds Cook caulifiower until tender. Place in serving dish, stick almonds into heads and pour white sauce over ali. Sprinkle with paprika. Serves six. —Mrs. Tom HAWKINS Brocco.t SAUCE \\ “3 ©. mayonnaise 1 T. vinegar 1 small minced onion 2 hard boiled eggs minced 2°: catsup Salt and pepper and butter broccoli then add sauce. —Mrs. A. C. BLALOCK, JR FRENCH FRIED ONIONS Slice and separate large Spanish onions. Cover slices with milk and let stand for 25 minutes. Dip in flour that has been seasoned with salt. Fry in hot fat until golden brown. Drain on brown paper or heavy paper towel. Sprinkle with salt. Serve while hot . —Mkrs. P. B. Boyp ASPARAGUS AND ALMOND CASSEROLE Make two cups of medium thick white Sauce. Add half cup grated cheese. Blanch one cup of almonds. Cut into pieces and brown in oven. Drain a can of asparagus. Alternate Sauce, almoncs, and aspara- gus until casserole is full. Place half cup grated cheese on top. Place in moderate oven, 350°, and bake until brown. This can be prepared ahead of time and be Kept in refrigerator until ready to use. —Mrs. Tom HAWKINS 52, ORANGE CANDIED SWEET POTATOES 6 medium sweet potatoes 1 T. orange juice c. boiling water 1% T. grated orange peel 2s EME 34 c. light or dark syrup 3 T. butter or margarine 4 c. brown sugar Pare and halve sweet potatoes. Add koiling water and salt. Simmer in covered skillet until tender (about 15 minutes). Drain off liquid, leaving one-fourth cup in skillet. Dot potatoes with butter. Combine remaining ingredients. Pour over potatoes. Cook uncovered over low heat until glazed, about 15 minutes. Baste frequently; turn potatoes once. —MRrs. CHARLES CROCKETT CorRN PupDING 2c. young corn Yt. salt 1 egg lei sugar Ye. milk 2 T. butter melted

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