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 1906 COOKBOOK >  VEGETABLES PG 3 >  Scalloped Corn >

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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

SCALLOPED CORN
 
 
 Take 1 can of corn or the same amount of fresh sweet corn, put a layer of the corn in a pudding dish, pepper and salt to taste, then a layer of rolled cracker crumbs; continue in this order till the corn is all used, finishing with a layer of cracker crumbs and butter; pour over milk until it appears above the top layer, put in oven and bake 1/2 hour or until a nice brown.

Sister Addie Blocher, Pearl City, Ill.
 
 

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