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Baked Corn

I cup cooked corn I cup milk cut from cob I beaten egg 1 cup milk I chopped green pepper Salt and pepper Buttered bread-crumbs Cut down rows of kernels with sharp knife and scrape out corn. Mix with egg, milk, salt, pepper, and chopped green pepper (being careful not to put in the seeds). Sprinkle top with crumbs and brown. Serve very hot. (It is cooked in about twenty minutes.) Corn Pudding (from Uncooked Corn) Corn on the cob loses flavor sooner than any vegetable. Do not try to serve it in that way unless perfectly fresh. If any uncooked ears are left over grate them. Six good-sized ears will give one and one-half cups of corn pulp. Add to this one egg beaten very light, one-quarter teaspoonful of salt, one teaspoonful of sugar, one teaspoonful of butter, and one-quarter cup of milk. Butter a quart baking-dish, pour in the mixture, and bake until firm in the center--about twentyfive minutes. Serve at once as a vegetable. raw.