Escallop of Peppers and Corn
Cut enough sweet corn from the cob to make 3 cups. Take 2 or 3 sweet green peppers and remove the insides, then slice them in very thin circles and arrange a layer of the corn in a buttered baking dish, salt it, and then place some rings of the peppers, then another layer of corn, and so on, until the dish is filled, finishing the top with peppers. To a cup of cream (or milk) add 1 beaten egg and 2 tablespoons of melted butter; pour this over the whole, and bake for half an hour in a hot oven. Canned corn may be used, in which case less cream will be needed.