Corn Omelet Recipe

Take the well-filled ears of corn, cut the kernels down the center,

being careful not to loosen them from the cob; then takeout the pulp by

pressing downward with a knife. To 3 tablespoons of corn pulp add the

well-beaten yolks of 3 eggs and a little salt. Beat the whites of the

eggs to a stiff froth, mix with the corn, and put in a hot pan with a

little butter. Cover, and place where it will not burn. When done, fold

over and serve on a hot dish.