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Mock Oysters

These are made of corn, which must be young and tender. They taste very much like fried oysters: Grate from the cob with a coarse grater into a batter dish and allow one egg to one-half pint of pulp. Beat the yolks and whites separately and add to the grated corn, together with one tablespoon of wheat flour, one of butter, a teaspoon of salt and pepper, as desired. Drop spoons of the batter into hot butter and lard mixed, and fry light brown.

CORN PUDDING, -Chop one can or ten ears of lightly-boiled green corn until each kernel has been divided into about four pieces; add one heaping teaspoon of sugar; a level teaspoon of salt; a saltspoon of white pepper; a pint of milk; a tablespoon of melted butter and three beaten eggs. Mix all well together, pour the preparation into a buttered dish that can go to the table, cover, and bake in a moderate oven for about forty minutes, taking off the cover ten minutes before removing from the oven. CORN (Green, Stewed) -Husk, and boil for ten minutes. As soon as it has cooled enough to handle, draw a sharp knife down each row of kernels, press the pulp from the hulls with the back of the knife, place it in a stewpan, and to every pint add one-half teaspoon of salt, one-half teaspoon of sugar, one-fourth teaspoon of pepper, one tablespoon of butter and three-fourths cup of cream or milk. Let the whole simmer for ten minutes, and serve very hot. Any corn that may be left over from some other meal may be cut from the cob and cooked in this way.