1 heaped cup corn. 1/2 cup butter. 1/2 cup flour.

1 cup milk or water.

1 egg.

Salt and pepper.

Batter to fry in.

The corn may be either from a can of the dry solid packed sort or else green corn shaved off the cob.

Make white roux first by stirring the butter and flour over the fire, add milk to make stiff sauce, stir in the corn, season, and then put the mixture which is a stiff paste an inch deep in the pan to get cold. Cut pieces two inches long, dip in thin batter (same as if made for pancakes) and fry light colored in hot lard. Have a cupful of cream sauce ready and serve a spoonful under each fritter. Another and easier way may be found by reference to the index.