Take fresh sweet corn and cut the kernels off the cob, then scrape the cob to get all the milk out of it. Heat butter in a heavy iron skillet, add water and salt and pepper, bring to boiling. Add corn and corn milk, reduce heat, and cook twenty minutes or so, being careful to keep it stirred. Then thicken it with a small amount of flour in water, add that to the corn along with some cream skimmed from cow’s milk.
July 19, 1950,
Meredith Kathleen Rawlins
(Guaranteed to be good, never mind what kind of cake)
1 and 1/3 cup of granulated sugar
1 stick of butter
1 small can of evaporated milk
Cook until thick.
Especially scrumptious on a wedge of chocolate pound cake.
The wheel of fortune is greased with labor.