Corn Pudding.
To one can of corn add
3 beaten eggs.
1 cupful of milk.
2 tablespoonfuls of butter.
1 tablespoonful of sugar.
A little salt.
Rub butter and sugar together; beat in the eggs; salt the milk, and put in next; lastly, the corn, drained of can liquor. Beat up well; pour into a greased bake-dish, and set, covered, in the oven. At the end of half an hour, take off the lid, and brown.