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Green Corn Pudding

Grate the corn from the cobs, and put 1 cupful in a deep buttered baking dish.

Cover this with milk, sprinkle in a little pepper and salt, add 1 tablespoon of butter and set in the oven for ½ hour. Now take out and stir in 1 egg well-beaten and return to oven, leaving it only until the custard has set. A few minutes will suffice. This is a delicious accompaniment to a meat course. What is left over can be warmed for breakfast by putting in a saucepan with a little butter and milk and stirring until it is smoking hot.