The Boston cooking-school cook book

by Fannie Merritt Farmer

Corn Pudding

2 cups popped corn, finely pounded

3 cups milk

3 eggs, slightly beaten

½ cup brown sugar

1 tablespoon butter

¾ 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.