To six ears of grated corn, add four tablespoonsful of sweet rich cream, half a coffee-cup of flour, and the yolks of three eggs. Beat the whites separately, and then stir them in. Salt and fry them as other fritters in hot butter. Milk can be used in the place of cream, but it is not so nice. This is a delicious dish for breakfast or for dessert with wine sauce.

Corn Fritters

Allow one egg and a half to every cup of grated corn, and one tablespoonful of cream or milk. Beat eggs very light, add salt to taste, one and a half tablespoons melted butter to every pint of corn. Stir in the milk, and thicken it with a little flour, just enough to hold them together. Add pepper. Allow one tablespoonful of the mixture to every two eggs. Test it a little at first to see if it is right. Fry in cakes in hot lard.

Corn Fritters

Grate six ears of corn and mix with two eggs, one spoonful butter, pepper and salt to taste, one tablespoon flour. Fry brown.

German Fritters

Cut slices of bread half an inch thick, remove the crust and soak them in milk, beat up two eggs, pour them over the bread and fry it in butter. Sprinkle powdered sugar over the fritters.