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Corn Pudding

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Corn Pudding

1/4 cup butter
1/4 cup flour
1 teaspoon salt
3 tablespoons sugar
3 cups fresh corn
1 3/4 cups milk
3 eggs, beaten until frothy

Preheat oven to 350 degrees. Melt butter in sauce pan; blend in flour, salt, and sugar. Stir until smooth (do not brown). Add milk and cook until thick. Stir in corn. Add eggs. Pour into buttered shallow 1 1/2 quart casserole dish. Set in pan containing 1 inch of water and bake until just set–about 45 minutes. Serves 6 to 8.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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