CORN SOUFFLÉ
Score each row of kernels deeply and press out the pulp with the back of a knife, using enough corn to make one cupful of pulp. Add one cupful of cream or top milk, a tablespoonful of butter, salt and pepper to season, and the yolks of three eggs well-beaten. Cook in a double boiler until smooth and creamy, stirring constantly. Take from the fire, cool, fold in the stiffly beaten whites of four eggs, turn into a buttered baking-dish, and bake for twenty minutes in a hot oven.