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Corn Oysters

2 cups corn pulp

2 tablespoons butter or other

2 eggs fat

2 tablespoons flour

Salt and pepper

If fresh corn is used, grate it from the cob with a coarse grater. If canned corn is used, select one of the sieved varieties. Beat the egg-yolks and whites separately and add to the grated corn, with flour and butter or fat, salt and pepper. Drop the batter from a spoon into hot fat and fry light brown. Drain on soft paper. Serve hot.