Corn Puddings.
Add to a can of sweet corn,
1 cup of milk.
3 eggs.
2 tablespoonfuls of butter.
1 of sugar.
2 tablespoonfuls of flour.
1 teaspoonful of salt.
Beat up the eggs, add the sugar and butter, the milk, corn, and, lastly, the flour. Bake in earthenware cups well buttered, or in neat patty-pans. Turn out upon a dish, or eat from the cups. They are very nice when hot.