Take young sugar corn that is in the milk, husk and silk it and remove the blemishes, then put it into a pot of boiling water and after it begins to boil again let it boil just five minutes, then take it out immediately. If it boils longer it will become hard and lose its sweetness.
Put half a pint of rich sweet milk into a saucepan and set it over the fire to boil. Take one dozen ears of young sugar corn that is in the milk, cut it off the cob and put it into the boiling milk with one tablespoonful of white granulated sugar and one teaspoonful of salt, then mix two table-spoonfuls of fresh butter with two teaspoonfuls of flour, and stir it into the corn. When it begins to boil again after the butter is in, let it boil just five minutes.
Take one dozen ears of young sugar corn that is in the milk and grate it off the cob into a pan, then mix with the grated corn one tablespoonful of flour and one teaspoonful of salt, then add the yolks of five fresh eggs and beat the whole mixture together. Have ready on the fire a frying pan in which you have put equal proportions of fresh butter and fresh lard, and when it is hot enough to brown, put in the mixture the size of an oyster and not quite half an inch thick. Fry them on both sides a golden brown and send them to table in a hot chafing-dish. They are very similar in taste to oysters and make a nice breakfast or supper dish.