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Corn Pudding

2 cups popped corn, finely pounded 3 cups milk 3 eggs, slightly beaten 1/2 cup brown sugar 1 tablespoon butter 34 teaspoon salt Scald milk, pour over corn, and let stand one hour. Add remaining ingredients, turn into a buttered dish, and bake in a slow oven until firm. Serve with cream, or maple syrup.