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Chicken Pudding

Dress and cut one chicken into small pieces, put it into a saucepan or kettle with a little water, season with salt and pepper, let boil until it begins to grow tender, then take out and put into a three-quart pudding dish; have ready one quart green corn grated or cut fine, to which add three eggs beaten light and one pint sweet milk; season with salt and pepper, and pour this mixture over the chicken, dredge thickly with flour, lay on bits of butter and bake until done.-Mrs. A. Wilson, Rye, N. Y.