CORN TIMBALES
Take 1 cup of canned corn and add to it 4 eggs slightly beaten, ½ teaspoon of salt, a little paprika, ½ teaspoon of onion juice, ½ teaspoon of sugar, and 1¼ cups of milk. Pour into buttered timbale moulds, or a large mould, and set in hot water, and bake in the oven about twenty minutes or until firm. Turn out and garnish with slices of broiled tomatoes.