School and Home Cooking · Chapter 56Lesson LV
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1 can corn or 6 ears green corn 1 teaspoonful salt l 1/2 tablespoonfuls butter or substitute 2 tablespoonfuls flour 1 cupful milk 2 eggs
Make a White Sauce of the flour, salt, butter, and milk. Add the corn (for method of cutting green corn from the cob, see Lesson IV). Beat the eggs, add them to the corn mixture. Turn the mixture into a buttered baking- dish, and place the dish in a pan of hot water. Bake in a moderate oven until the mixture is firm. Serve hot as a vegetable.
One egg may be omitted and the flour and fat increased to 3 and 2 tablespoonfuls respectively.
1 cupful cheese grated or cut into pieces 1 egg 1 cupful milk 1/2 teaspoonful salt 1/4 cupful dried bread crumbs or granulated tapioca Cayenne
Beat the egg slightly, and add the other ingredients. Turn into a buttered baking-dish, custard cups, or ramekins. Place in a pan of hot water, and bake in a moderate oven until the mixture is firm. Serve hot (for method of preparing Dried Bread Crumbs).
What ingredients in Corn Custard thicken the mixture?
What ingredients in Cheese Pudding thicken the mixture?
What is the purpose of placing the baking-dish containing Corn Custard or Cheese Pudding in a pan of hot water? At what temperature should these two foods bake? Give a reason for your answer.
In Cheese Pudding, why are the starchy material and egg cooked for the same length of time?
Compare the cost of a can of corn and six ears of green corn.
How many persons will the recipe for Corn Custard serve?
How many will the Cheese Pudding serve?