Scalloped Corn

Recipe No. 590 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

Corn — 3 No. 10 cans

• Onions, diced (optional) — 5 ounces (¼ No. 56 dipper)
• Milk, evaporated — 2 — 14½-ounce cans
• Water (for milk) — ¾ pint (½ mess kit cup)
• Flour, sifted — 4 ounces (⅓ mess kit cup)
• Butter, melted — 12 ounces (½ mess kit cup)
• Salt — 1 ounce (2 mess kit spoons)
• Pepper — as needed
• Sugar, granulated — 2½ ounces (5 mess kit spoons)

Butter, melted — 12 ounces (½ mess kit cup)

• Bread or cracker crumbs, dry — 1¼ pounds (1¼ No. 56 dippers)

Directions

Key ingredients

Evaporated Milk

1. Mix corn and onions; heat slowly, stirring occasionally.
2. Mix milk and water; heat.
3. Mix flour and melted butter. Add a small amount of milk; stir until smooth. Add hot milk slowly. Heat to boiling point; boil 2 minutes, stirring constantly.
4. Combine white sauce, salt, pepper, sugar and corn; mix well.
5. Pour melted butter over crumbs.
6. Arrange alternate layers of corn and crumbs in well greased baking pans, finishing with crumbs.
7. Bake in moderate oven (350° F.) about 15 minutes or until crumbs are brown.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Corn — 3 cups Onions, diced (optional) — ⅓ oz Milk, evaporated — ½ can (14½ oz) Water (for milk) — 2 tbsp Flour, sifted — about 2 tsp Butter, melted — 1 oz Salt — about ½ tsp Pepper — to taste Sugar, granulated — about 1¼ tsp Butter, melted — 1 oz Bread or cracker crumbs, dry — 1⅔ oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 590, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.