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Corn Fritters

Drain well half pint can sweet corn; place it in a bowl, season with half teaspoon salt and two saltspoons white pepper, adding three tablespoons flour, two whole eggs, three tablespoons cold milk, one teaspoon chopped parsley and two saltspoons baking powder. Mix the whole well together with a wooden spoon for two minutes.

Heat in a large frying pan four tablespoons leaf lard, then with a tablespoon take up as much of the preparation as the spoon can hold and drop into the pan, in round shape; repeat the same process with the rest of the preparation and gently fry for three minutes on each side. Lift up with a skimmer, drain on a cloth thoroughly and use as required.