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Corn Fritters

Prepare four ears of fresh corn by removing the outer husks and silks; boil, then drain well, cut the grains from the cobs to place in a bowl, season with salt and pepper, add one-fourth pound of sifted flour, two eggs and one-half pint of cold milk. Stir vigorously, but do not beat, with a wooden spoon for five minutes, when it will be sufficiently firm. Butter a fryingpan, place it on the fire, then take a ladle holding one gill, and with this put the preparation into the pan in twelve parts, being careful that they do not touch one another, and let them get a good golden color, cooking for four or five minutes on each side. Dress them on a folded napkin, and serve.