Prepare four young, tender, good-sized, fresh ears of green corn exactly as for No. 963; after draining it carefully, place it in a china bowl; season with a pinch of salt and half a pinch of pepper, and add two fresh eggs, a quarter of a pound of well-sifted flour, and half a pint of cold milk. Do not beat the mixture, but stir it vigorously with a wooden spoon for five minutes, and it will be sufficiently firm. Butter well a frying-pan, take a kitchen ladle that contains the equivalent of a gill, and with this put the preparation into the pan in twelve parts; be careful they do not touch one another, and let them get a good golden color on each side for four minutes. Dress them on a folded napkin, and serve.

966. Barley Fritters

The same as in No. 965, substituting boiled barley for corn.