Green Corn Pudding

Accompaniment to roasts, timbales or other meat dishes, or a luncheon or supper dish.

3 cups (12 ears) grated corn 1 tablespn. sugar if corn is not sweet

4 eggs

2 tablespns. butter if desired 1 qt. milk 1 teaspn. salt

Rub butter and sugar together, add yolks of eggs, beat a little, add corn and salt, mix; add milk, and when smooth chop in the stiffly-beaten whites of the eggs. Bake in slow oven about I hour.

Cover until near the last.

Corn Pudding-no milk

3 cups corn pulp 1 tablespn. sugar if necessary

2-3 tablespns. melted butter 1 egg salt

If corn is very old a little liquid may be required, or if very milky a few cracker crumbs. Bake in pie plates or pudding dish to a nice brown.

Corn Pudding-no eggs

3 cups corn pulp 1 tablespn. melted butter

1 pt. milk 1 tablespn. sugar if required

1 teaspn. salt.

Bake one hour in moderate oven.

Canned corn may be used in winter. Add 1/2 cup of sugar and serve as a dessert sometimes.

Oyster Plant Pudding---no eggs

8 large roots of oyster plant

(1 pt. after cooking) 2 level tablespns. butter salt

1 tablespn. cream

1 tablespn. oyster liquor

1 tablespn. milk

Grind scraped oyster plant through medium cutter of food chopper, cook in as small an amount of water as possible until tender, not soft; add salt, drain and add the other ingredients. Put into a baking dish, sprinkle with cracker crumbs or granella and chopped parsley. Turn a little melted butter over and brown in oven.

Sweet Potato Pudding

1 large sweet potato 1 tablespn. butter

1 qt. milk 4 eggs salt

Peel and grate raw potato. Pour hot milk over and let it boil up. Remove from fire, add salt, butter and beaten eggs; bake in buttered pudding dish in moderate oven 20 m. or until firm in center.

This dish (with the eggs and milk) may serve as the meat dish of a meal.

Squash Pudding

To each pint of mashed winter squash add 1-1 1/2 tablespn. almond or dairy cream (and if squash is very dry, a little milk),

3/4 - 1 teaspn. salt, 1 teaspn. sugar and I beaten egg. Bake in pudding dish in moderate oven about 20 m. May sprinkle with bread crumbs. A little minced onion may be used in the pudding.

Carrot Pudding

1 cup mashed carrot 1/2 cup corn

1/2 cup stewed tomato from which the juice has been drained

1 tablespn. chopped onion 2 eggs salt chopped parsley

Mix all ingredients, beating eggs slightly, turn into baking dish, sprinkle with crumbs and parsley. Bake until firm in the center.