Corn Oysters

Green corn, 2 cups.

Melted butter, 2 tablespoons.

Eggs, 2.

Salt and pepper.

Flour.

Cut corn from the cobb, add butter, beaten eggs and seasoning, and enough flour to form in little cakes. Fry in deep, hot fat.

Corn Pudding

Corn, 1 can. Soda crackers, 4. Milk, 1 cup.

Egg, 1.

Salt and pepper.

Butter.

Roll the crackers fine and add to the corn, add milk, beaten egg, seasoning and small piece of butter. Mix well and bake slowly for 45 minutes.

Creole Corn

Corn, 6 ears.

Sweet green peppers, 4.

Olive oil.

Cut the corn from the raw ears, add the peppers, seeded, scalded, and cut fine. Pour just enough of the best olive oil into a frying pan to cover the bottom, when the oil hisses put in the corn and peppers and cook until done, stirring almost constantly to prevent burning. Season with salt just before serving.

Mrs. F. C, Beverly.