- 1 quart fresh corn cut from cob
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 3 eggs slightly beaten
- 2 cups milk
- 3 tablespoons melted butter
Put all ingredients into greased baking dish and bake slowly in moderate oven until firm.
ONIONS AND POTATOES
- 1 quart potatoes
- 1 quart onions
- 1 teaspoon salt
Wash, pare and cut potatoes and onions in half-inch rounds. Put into saucepan with boiling water to cover, adding salt. Boil about 30 minutes, or until tender. Drain, put into dish and cover with Thick Cream Sauce [page 35]. Bake in hot oven about 25 minutes. Serve in baking dish.