Select roasting-ear corn, and prepare for cooking. Score each row of grains, then with a sharp knife cut off the top of each row about one-third down, and with a kitchen knife scrape out the pulp. With each cup of corn mix one tablespoonful of flour, one-half a tea-spoonful of salt, and one tablespoonful of cream. Lastly, fold in one egg white, beaten very light. Drop one ta-blespoonful at a time on a greased griddle, and bake same as griddle cakes. These are fine if one-third as much sweet-bread as corn is used. To make corn oysters from left-over corn, grate the roasting ears which have been left from dinner, then proceed as with fresh corn.
Pare the egg plant and cut into slices one-fourth of an inch thick, and sprinkle with salt and pepper. Dip the slices in beaten egg, then in fine bread crumbs, and saute in a spider with plenty of bacon fat or clarified butter. Brown on both sides. Or the slices may be simply dusted with flour. If, when the slices are brown, they do not seem perfectly cooked, draw the spider to a cooler part of the stove and finish cooking.
Egg plant is also very nice dipped in a fritter batter and sauted.
Prepare the egg plant as for sauteing, cook in salted water for ten minutes, and drain. In a greased baking dish put first a layer of seasoned bread crumbs, then a layer of the egg plant, more crumbs and bits of butter, more egg plant, and so continue until as much is used as desired, having crumbs on the top. Bake twenty minutes in a moderate oven.
Prepare and cook the plant as for baking. When soft, drain and mash through a sieve. To one-half pint of egg plant use one egg, well beaten, two tablespoonfuls of milk, one-fourth cup of flour, and one-half as much bread or cracker crumbs as flour. Season with salt and pepper and saute or bake as griddle cakes.