Corn Pudding

1 doz. small ears corn, 1 tablespoonful sugar, small cup milk, and a little salt. After putting in oven stir several times until it begins to get thick, or it will not bake in the middle.

Mrs. Chas. Winebrenner.

Green Corn Pudding

1 doz. ears green corn, score the kernels and cut from cob, scrape off what remains on cob, 1 pint milk, 2 eggs well beaten, 2 large spoonfuls flour, 2 large spoonfuls butter, 1 large spoonful sugar, salt to taste, bake in well buttered dish 2 hours.

Mrs. Edw. Smith.

Corn Pudding

Grate corn from 6 ears, 3 eggs beaten separately, 1/2 cup of sweet milk, small tablespoonful of corn-starch, butter the size of an egg, 1 teaspoonful of sugar, salt to taste. Bake in a pudding dish.

Mrs. J. D. Little.

Corn Fritters

1 doz. full ears of corn, grated, yolks of six eggs well beaten, 1 teaspoonful of salt, 1/2 teaspoonful sugar, 2 rounding tablespoonfuls of flour, fold in the stiffly beaten whites. Bake on a hot griddle.

Mrs. D. D. Ehrhart.

Corn Fritters

12 ears corn, 2 tablespoonfuls flour, 3 eggs, pinch salt. Mrs. Hugh Hostetter.

Corn Oysters

Grate 6 ears of corn, add 1 spoonful flour, 2 eggs, beat the whites very light and add last, salt and pepper to taste, drop by spoonfuls into butter and lard. Mrs. Jacob Myers.

Corn Chowder

1 qt. of green corn, or can of corn, 1 qt. potatoes, diced. Put the corn and potatoes in layers in the baking dish. The potatoes first. Sprinkle the layers with salt, pepper and bits of butter, add a little minced onion and parsley. Add water and cook until the potatoes are soft, then add a little milk or soup stock. This is a savory dish and a meal with this does not require meat.

M. Bertha Zieber.