Corn Pudding

Grate the corn from two dozen full ears, with a coarse grater which comes for the purpose (or with the little patent machine made for the purpose and which lightens the labor), and add to it three eggs beaten light, a half teaspoon of salt, a teaspoonful of sugar, half a cup of rich milk (if the corn is old, a full cup), and about a teaspoonful of flour, not more; beat all well together and bake - an hour and a half, if all in one - if divided, three-quarters of an hour in a moderate oven. Butter the dish well before you pour in the pudding. This is a New England breakfast dish. It is nice for tea or dinner.

Corn Oysters

Grate the corn from a dozen fine large ears of sugar corn, add three eggs well beaten, a teaspoonful of sugar, a little salt, a small teacup of rich milk, a piece of butter the size of a walnut melted and stirred in, and flour enough to make them stick together - about half a small teacup. Drop them in boiling lard, fry brown and turn over. For breakfast or tea.

Green Corn

This should be cooked on the same day it is gathered; it loses its sweetness in a few hours, and must be artificially supplied. Strip off the husks, pick out all the silk, and put it in boiling water; if not entirely fresh, add a tablespoonful of sugar to the water, but no salt; boil twenty minutes fast, serve on an open meat dish, covered with a napkin; or you may cut it from the cob, put in plenty of butter and a little salt, and serve in a covered vegetable dish.

It is very nice mixed with Lima beans, after it is cut from the cob; have the beans hot and drained very dry, and stir them in the corn after it is cut off, with plenty of butter.

Stewed Sweet Corn

Cut corn that is full grown, but young and tender, from the cob, and put it in a sauce-pan with new milk to cover it, and stew slowly for twenty minutes, watching closely and stirring or it will burn; when done, stir in a large tablespoonful of butter, with half a teaspoonful of flour stirred in it and a small teaspoon of sugar, if the corn is not freshly gathered; give a boil up and serve in a covered dish.

Corn left cold from the day before may be cut from the cob and cooked over in this way - but for ten minutes, instead of twenty, and served for breakfast