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Individual Green Corn Pudding

Make tulip-shaped cups of the lower part of the green corn husks, the stem being cut offclose and the top edges cut rounded with a pair of shears. Dip the cups in hot, clear butter. Place them in gem pans of suitable size, fill with the corn pudding preceding and bake in a slow oven from 10 to 15 minutes without burning the husks out of color. When set lift the puddings out of the gem or muffin-pans and serve in the husks hot.

As the green corn season is short, canned corn has to do duty for it most of the year Two cans of the so called two-pound size will make the receding amount. That is if the honest canned corn be used, which is solid and has to be dug out with a spoon. When your house "gets stuck," on the fraudulent corn-and-water put up by the firm that dyes mulberries with logwood, for blackberries, and cans the logwood chips too, then use four cans instead of two; drain it as dry as possible and mash it to a partial paste, to imitate the haved green corn.