CORN PUDDING.
To one can of corn, one pint milk, three eggs, two tablespoonful melted butter, one tablespoonful white sugar, pepper and salt to taste. Beat the eggs very light, add sugar and butter rubbed together; stir hard. Next the corn and seasoning, finally the milk; beat hard, bake in buttered dish one-half hour, covered; then lift top and brown. Serve in baking dish.