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Okra Fricasseed with Corn

Cut one pint of okra into slices. Put two tablespoonfuls of drippings in a frying-pan, put in the okra with one slice of onion and turn till nicely browned, then add one dozen ears of corn scored and pressed out. Stir the corn and watch carefully until thoroughly cooked, about ten minutes. Then drain the contents of the pan to one side. Add to the fat in the pan two tablespoonfuls of flour, mix, add a half pint of milk, stir continually until boiling, add a level teaspoonful of salt and a dash of black pepper. Serve very hot.