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Corn Timbales

Score six ears of sweet corn and press out the pulp. To one cup add one tablespoon of butter melted, half teaspoon of salt, one-fourth teaspoon of Hungarian paprika, the beaten yolks of three eggs, then the stiffly-beaten whites and one tablespoon of flour; butter corn timbale molds, then fill with the mixture two-thirds full; set in a pan of water and place in hot oven; bake until firm; unmold onto a hot plate. -See Page XX.