CORN PUDDING

Place in a mixing bowl One can of crushed corn, One cup of prepared bread, Two eggs, One-half cup of milk, One onion, grated, Four tablespoons of finely minced parsley, Two teaspoons of salt, One teaspoon of paprika. Mix well and then pour in the prepared custard cups. Set cups in a pan of warm water and bake for thirty-five minutes in a moderate oven. To prepare the bread: Soak the stale bread in hot water and place in cloth and squeeze dry. To prepare the cups: Grease well and then dust with bread crumbs.

CHOCOLATE CORN STARCH PUDDING

Two cups of milk, One-half cup of cocoa, One-fourth cup of cornstarch. Dissolve the starch in the milk and then bring to a boil and cook slowly for five minutes. Now add One-half cup of sugar, One-half teaspoon of vanilla, One-half teaspoon of cinnamon. Beat well and then pour into custard cups that have been rinsed in cold water to mould.

CORN PUDDING

Scrape with a knife six ears of green corn, cutting each row through the middle. Add two cups of milk, one-half cup of butter, three eggs--the whites and yolks beaten separately--a little salt and white pepper. Stir the yolks into the milk and corn, pour into a baking dish, stir in the whites and bake one and one-half hours.

CORNMEAL PUDDING

Bring one pint of milk to the boiling point; pour it gradually on one-half cup of Indian meal, stirring all the while to prevent lumps. When cool add three eggs well beaten, and one tablespoon of flour, one-half cup of sugar, one-half teaspoon of ginger, one teaspoon of cinnamon, pinch of salt and one pint cold milk. Pour into battered pudding dish and bake an hour and a half. Serve with hot maple sugar or cream.