Green Corn Pudding.
12 ears of sweet corn, each row of grains split lengthwise, then cut close to the cob; 4 eggs; 2 cups of milk; 1 tablespoonful of sugar, rubbed up with one of butter; 1 teaspoonful of salt; 2 tablespoonfuls of flour.
Mix as you would a rice pudding, and bake one hour in a buttered dish. Serve in the bake-dish, hot.