Corn Cakes

Mrs. George S. Hopper

1 can corn, chopped (or

1 pt. fresh grated) 1 egg

1 cup milk

7 - 7 1/2 level tablespns. cracker crumbs or enough to thicken

Bake in thick cakes on griddle on top of stove or in oven.

Corn Cakes No. 2

2 cups grated corn

(about 8 ears)

3 eggs

2 tablespns. milk.

salt cracker crumbs to thicken

Bake on griddle on top of stove or set in oven on grate after being dropped on to hot griddle, or bake in shallow gem pans.

Corn Oysters

2-2 1/2 cups (8 small ears) grated corn not too young

2 beaten eggs salt

Drop batter in small spoonfuls on hot buttered griddle. Brown delicately on both sides and serve at once. Fine cut celery may be added to the batter before baking. Add a few cracker crumbs (not bread crumbs or flour) if corn is very milky. Canned corn does not make good oysters.