163. Boiled Green Corn

Green corn should always be boiled on the cob, with the inner husks on it. To prepare it turn down the inner husks, cut off the upper end, wash the corn, and replace the husks.

Boil it about half an hour in water salted to the taste. It should be cooked in just enough water to cover it.

164. Corn Fritters

One tea cupful of milk. Three eggs.

One pint of green corn grated.

A little salt.

As much flour as will form a batter.

Beat the eggs, the yelks and whites separate, To the yelks of the eggs add the corn, salt, milk, and flour enough to form a batter, beat the whole very hard, then stir in the whites, and drop the batter, a spoonful at a time, into hot lard, and fry them on both sides of a light brown color.

165. Corn Oysters

One pint of grated green corn. Two eggs.

As much wheat flour as will make it adhere together.

Beat the eggs, mix them with the grated com, and add enough flour to form the whole into a paste. Fry them of a light brown in hot lard.

166. Hominy

One quart of hominy or broken corn to one pint of beans; pick and wash them, and put them to soak with water enough just to cover them. Let them soak all night; in the morning put all on to boil, with three pounds of pickled pork, and more water to cover them. Boil it eight hours. The pot will require filling up with hot water, whilst the hominy is boiling. It requires no stirring.