Corn Custard

1 cup cooked green corn or canned corn finely chopped

4 eggs slightly beaten

1/2 teaspoon salt

1 teaspoon sugar

1/8 teaspoon pepper

Few drops onion juice

1 1/4 cups scalded milk

Process

Beat eggs slightly, add seasoning and pour on slowly scalded milk; continue beating; add corn, mix well; turn into a buttered baking dish set in a pan of hot water; bake in moderate oven twenty to twenty-five minutes. Stir mixture once while cooking to prevent corn from settling to the bottom of dish. Turn on serving platter and surround with broiled tomatoes.

Kornlet Custard

3 eggs slightly beaten

1 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon white pepper

1/2 can kornlet

2 cups milk Onion juice

Process

To the slightly beaten eggs add sugar, salt, pepper, kornlet and gradually the milk and flavor with onion juice. Stir until well mixed. Turn into a buttered baking dish, set dish in a pan of boiling water and bake in a moderate oven until firm. Serve from baking dish at luncheon or supper.

Corn Pudding

Yolks 3 eggs

2 cups green corn

2 cups milk

1/3 cup butter

Whites 3 eggs

Salt and pepper

Process

Beat yolks of eggs until thick and light; add corn, milk, butter, salt and pepper to taste. Fold in whites of eggs beaten until stiff; turn into a buttered pudding dish and bake in a moderate oven one hour.

Green Corn Pudding

2 cups grated cooked green corn

2 eggs slightly beaten

1/4 cup melted butter

1/4 cup milk

1 teaspoon sugar

Salt, pepper

Process

Grate the corn from the cobs or score each row of kernels lengthwise of cob and press out pulp with the back of knife. There should be two cups. To corn pulp add eggs slightly beaten, melted butter, milk and seasonings. Turn into a buttered baking dish and bake until firm. Test by thrusting silver knife into pudding; if knife comes out clean, pudding is done. Serve as a vegetable.

Corn And Bacon

12 thin slices bacon

2 cups canned corn or 1 1/2 cups dried corn

Salt, pepper and paprika

2 eggs

1/2 green pepper finely chopped

1 medium sized onion finely chopped

Process

Arrange slices of bacon in a cold iron skillet, heat slowly until most of the fat is tried out; drain off fat occasionally. Increase meat and crisp bacon quickly without burning. Remove to warming oven. Cook pepper and onion in three tablespoons of the fat until soft without browning. Add corn, stir until well mixed; add eggs lightly beaten, salt, pepper and paprika. Scramble as scrambled eggs. Heap in a mound on a hot platter and garnish with bacon. If dried corn is used follow recipe for Cooking Dried Corn, and finish as directed in above recipe.

Corn Toast

1/2 tablespoon onion finely chopped

1 1/2 tablespoons butter or butter substitute

1 cup canned corn

2 cups rich cream

1/2 teaspoon salt

1/4 teaspoon paprika

6 rounds toasted bread

Process

Melt butter in a saucepan; add onion and cook three minutes without browning, stirring constantly. Add corn, cream and seasonings, bring to boiling point and cook very slowly five minutes. Arrange hot buttered toast on a hot platter. Pour over mixture, sprinkle with paprika and grated cheese and serve immediately.

Corn Omelet

4 eggs beaten separately

4 tablespoons hot water

1 teaspoon salt

1/8 teaspoon pepper

1 teaspoon sugar

1 1/2 tablespoons butter

1/2 cup corn cut from the cob or canned corn

Process

Beat the yolks of eggs until thick and light; add salt, pepper, sugar, corn and hot water; mix well. Beat whites of eggs until stiff and cut and fold them into first mixture; blend thoroughly. Melt butter in iron spider; tip it so the sides are well buttered; turn in the mixture, spread evenly; cook ten minutes on top of range; then finish cooking in the oven. Fold as puffy omelet on a hot platter. Serve with thin white cheese or tomato sauce.