CORN CUSTARD
1 can corn or 6 ears green corn 1 teaspoonful salt l 1/2 tablespoonfuls butter or substitute 2 tablespoonfuls flour 1 cupful milk 2 eggs
Make a White Sauce of the flour, salt, butter, and milk. Add the corn (for method of cutting green corn from the cob, see Lesson IV). Beat the eggs, add them to the corn mixture. Turn the mixture into a buttered baking- dish, and place the dish in a pan of hot water. Bake in a moderate oven until the mixture is firm. Serve hot as a vegetable.
One egg may be omitted and the flour and fat increased to 3 and 2 tablespoonfuls respectively.
CHEESE PUDDING
1 cupful cheese grated or cut into pieces 1 egg 1 cupful milk 1/2 teaspoonful salt 1/4 cupful dried bread crumbs or granulated tapioca Cayenne
Beat the egg slightly, and add the other ingredients. Turn into a buttered baking-dish, custard cups, or ramekins. Place in a pan of hot water, and bake in a moderate oven until the mixture is firm. Serve hot (for method of preparing Dried Bread Crumbs).