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Corn Pudding

I dozen large ears of young corn I pint of milk 4 eggs I teaspoonful of salt 14 teaspoonful of black pepper Score the corn down the centre of each row of grains, then with the back of the knife press out all the pulp, leaving the hull on the cob. Beat the whites and yolks of the eggs separately, add the yolks to the corn, mix thoroughly; then add the salt, pepper and milk, and stir in carefully the whites of the eggs. Brush a pudding dish lightly with butter, and pour in the mixture. Bake slowly one hour. Serve as an accompaniment to roast beef or lamb.