The French way of making corn fritters is found at No. 817. These two ways, one with canned corn and one with roasting ears the cheaper and much more popular.

1. To one can of corn allow 2 eggs, an ounce of softened butter, teaspoon of mixed salt and pepper and about a cup of flour or according to the dryness of the corn. Stir up vigorously. Set a frying pan over the fire with lard in it just to cover the bottom when hot and drop in spoonfuls of the corn mixture flattened and about the size of large fried oysters. Cook brown on both sides and serve hot and fresh cooked. Good for a breakfast dish as well as for dinner.

2. Take ears of green corn and shave off the cob, and every pint count the same as one can above, and proceed the same way. These made with green corn have more of the taste of oysters than the others.