Corn Pudding
Use 6 or 7 ears of sweet corn, and cut each row down the middle with a sharp knife, and then cut the grains from the ear, and add to them 2 cups of milk, 1 teaspoon of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, 1 tablespoon of melted butter, and 2 slightly beaten eggs. Put this into a baking dish and bake like a custard, in a slow oven for half an hour, taking care it does not cook too long nor get too hot lest it curdle. Canned corn may be used when fresh is out of season.