Recipe: Scalloped Corn

Place in a mixing bowl

  • Three-quarters cup of crushed can corn,
  • One-half cup of fine bread crumbs,
  • One tablespoon of grated onion,
  • Two tablespoons of finely minced parsley,
  • One tablespoon of butter,
  • One teaspoon of salt,
  • One-half teaspoon of paprika,
  • Three tablespoons of flour,
  • One egg,
  • Three-quarters cup of milk.

Mix well and then turn into a well-greased baking dish and bake for thirty minutes in a moderate oven.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss