Corn Pudding
For a delicious corn pudding, allow two dozen young ears, score and scrape out all the pulp and mix with it from one and one and a half to two cupfuls of milk, according to the juiciness of the corn. Stir in two well beaten eggs, two tablespoonfuls of flour, four tablespoonfuls of butter melted, one teaspoonful of sugar and salt and pepper to taste. Pour in a greased earthen dish and bake for two hours in a slow oven.