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Corn Oysters

Score and press the corn as directed in preceding recipe; to every pint of pulp allow 2 eggs, 2 heaping tablespoonfuls of I dash of cayenne, flour, • 1½ teaspoonful of salt, I dash of black pepper.

Beat the eggs separately; add first the yolks and then the whites to the corn, mix gently, add the salt, cayenne, black pepper and flour; mix again. Put two tablespoonfuls of lard or butter in a frying pan ; when hot, drop the mixture by spoonfuls into it; when brown on one side, turn and brown the other. Serve very hot.