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Baltimore Fritters

Plunge twelve freshly opened large oysters in boiling water for five minutes, drain, then cut in very small square pieces and place in a bowl. Drain on sieve a half pint cooked corn and add it to oysters with half teaspoon chopped parsley, three tablespoons flour, one raw egg, the yolk of another, a half gill cream, saltspoon baking powder, half teaspoon salt, two saltspoons pepper, saltspoon grated nutmeg, and sharply mix with wooden spoon for five minutes.

Thoroughly heat three tablespoons leaf lard in a large frying pan, take up a heaping tablespoon batter and with aid of a finger drop it into pan. Proceed as rapidly as possible with the rest and fry for three minutes on each side, or until a nice golden colour, lift up, dry on a cloth and use as directed.