Corn Pudding

4 cups corn

2 cups milk


3 eggs

1/2 cup butter or butter substitute


Beat yolks; add corn, milk, butter or butter substitute, salt and pepper. Pour into a greased baking-dish; add beaten whites and bake in moderate oven one hour.

Corn, Tomato And Cheese

6 tablespoons of drippings 3/4 cup canned or fresh grated corn 1/2 cup tomato puree or canned tomato pulp

1 clove garlic

2 cups grated cheese 1 teaspoon salt

1/2 teaspoon paprika 4 slices bread

Melt drippings; add cheese, and stir until it melts. Add corn; stir for a moment, then add tomato, salt and paprika. Toast bread on one side, rub lightly on the other with garlic cut in half. Pour mixture over untoasted side and serve at once. A poached egg is sometimes placed on top of each portion, making a very nutritious combination.

Corn Fritters

1 cup canned or fresh grated corn

1 egg

1 teaspoon baking - powder

1/2 cup of milk

1/2 cup of flour

1/2 teaspoon of salt

2 dashes of black pepper

To the corn add the milk, the yolk of the egg, salt, pepper and flour; beat well. Beat the white of the egg to a stiff froth, and stir it and the baking-powder carefully into the mixture. Put lard or drippings into a saucepan; when hot, drop the mixture by spoonfuls into the deep fat. When brown on one side, turn and brown the other. Take out with a skimmer (do not pierce them with a fork, as it makes them heavy), drain on brown paper, and serve very hot.