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Corn Fritters

3 dozen ears corn. 6 eggs, beaten well. 3 tablespoonfuls flour Salt to the taste.

Grate the corn, add to it the flour, and gradually mix with the eggs. Beat all hard together. Drop in oval shapes, three inches long, into a pan, in which fry them brown, in equal parts of lard and butter. A batter cake-turner is convenient for turning them.--Mrs. Dr. J.

Corn Fritters. 8 large ears of corn, cut three times (not grated). 2 eggs. 1 teacup sweet milk (or more, if the corn is not juicy). 2 teaspoonfuls flour. Salt and pepper to taste. Make the mixture the consistency of a soft batter, and fry in lard or butter.--Mrs. A. W.