The Blue Grass Cook Book

page 137

      CORN FRITTERS (No. 1)
Mrs. Henry C. Buckner

Beat 2 eggs without separating,

  1 cup milk,

  1 pint canned corn.

Little salt, sugar, and enough flour for thick batter; add 1 teaspoonful of
baking-powder to flour; 1 tablespoon butter; fry in hot lard.

      CORN FRITTERS (No. 2)

  2 eggs,

  1 teacup of new milk,

  2 tablespoons butter,

  2 tablespoons flour,

  1 quart grated corn.

Mix thoroughly and drop with a spoon in hot butter and lard mixed, and fry a
rich brown. Salt and pepper to taste.

      BAKED EGG-PLANT
Do not peel the plant, but parboil it till tender, and then throw it into cold
water. Then peel and cut it open and remove the seed and fill with a dressing
made of bread-crumbs, a little chopped

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