Corn, 1 pint,

Eggs, 2,

Flour, 1 tablespoon,

Melted butter, 2 tablespoons,

Milk, 1 pint,

Salt, sugar, pepper.

If canned corn is used, press it through a colander; if fresh corn, cut very fine from the ear. Add the eggs, flour, butter, and season with salt and sugar in such proportions that it will be neither salt nor sweet to excess, and also add pepper.

Bake in a greased dish until the custard is set, or the handle of a silver spoon will come out clean. Serve with broiled steaks or chops, or with roast lamb.