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Classic
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page 85
GREEN CORN FRITTERS
Beat three eggs with a cup of milk; to this add a pint of boiled green corn
grated; throw in flour enough to make a batter thick enough to drop from a
spoon; salt and pepper to taste, beat it very hard, and drop into boiling lard
one spoonful at a time. This is a great luxury and a good substitute for oysters
during the hot season.
SUCCOTASH, OR CORN AND BEANS MIXED
Boil for half an hour two pints of green shelled beans, or the same amount of
string beans; then pour off the water, cut the corn from two dozen ears, put it
in the pot among the beans; add salt and pepper, and cover them with boiling
water. Let it boil for half an hour, and add a lump of butter as big as a hen's
egg, rolled in flour; let this boil up once and it is done.
CORN OYSTERS
One pint of grated green corn, one cup of flour, one dessertspoonful of salt,
one teaspoonful of pepper and an egg. Mix all together, and drop and fry in hot
lard. This is a nice breakfast dish.
ROASTING EAR PUDDING
Cut as much corn from the cob as you require; a dozen ears make a large pudding.
To every three ears allow an egg, a spoonful of butter, a little pepper and
salt, to suit your taste; fill and cover it with sweet milk. Let this bake an
hour.
OKRA AND CORN FRICASSEE
Put a pint of cut okra in a frying pan in which there is a cupful of hot lard,
or the fat of side meat; let it
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