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.
3 cups corn pulp 1 tablespn. sugar if necessary
2-3 tablespns. melted butter 1 egg salt
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.
(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.
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.
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.
1 cup mashed carrot 1/2 cup corn
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.