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Corn, To Fry
Cut corn from the cob till there is about a quart of it, and carefully pick out all bits of stalk or silk. Beat 2 eggs very light, stir them into the corn, with 2 table-spoonfuls of flour, salt and pepper. Have some lard very hot, and drop in the corn a heaping teaspoonful (the author would say a table-spoonful) at a time. Fry a light brown. Canned corn may be used in the same way.
Corn Oysters. —Nine ears of corn, 2 eggs, 2 table-spoonfuls of flour, pepper and salt. Cut the rows of corn length-wise, and then scrape it off the cob; beat the eggs light, add the flour, pepper, and salt, and fry the cakes about the size of an oyster in butter.
Remarks. —These recipes are much the same, but make a very nice dish for breakfast.
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