11 Corn Fritters
Grate the corn; allow an egg and a tablespoonful of cream for every
cupful. Beat the eggs well; add the corn by degrees, beating very hard,
salt to taste; put in a tablespoonful of melted butter to every pint of
corn; stir in the milk, thicken with just enough flour to hold together,
say 1 tablespoonful for every two eggs, cook on the griddle. Serve with
lamb or pork chops.