recipe

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Green Corn Pudding

Four ears of corn, two eggs, 1 pint of milk, butter the size of and egg, three tablespoons of flour, salt and pepper. Cut the lines of corn down with a sharp knife, then with the back of the blade scrape from the cob; this leaves the hull of the corn on the cob, taking only the inner part. Beat the corn pulp thoroughly with the other ingredients; pour into a baking dish and bake one hour. Serve as a vegetable. This same mixture stewed is very good.

From p. 127 of Historic American Church and Social Cookbooks

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English Monkey

One tablespoon melted butter, one cup fine stale bread crumbs, two cups cheese cut in small squares, one cup milk. Put all these ingredients into a sauce pan, stir until cheese is melted; if too thick, add more milk; season to taste with salt, paprika, and Worcestershire; then add two well beaten eggs. Serve on hot crackers.

From p. 151 of Historic American Church and Social Cookbooks