6 ears corn

1/2 cupful milk

1/2 cupful flour

1/2 teaspoonful salt

1 saltspoonful pepper

2 eggs

Grate the corn, add to it the flour, mix; add the milk and the yolks of the eggs; fold in the well-beaten whites and add the salt and pepper. Drop by spoonfuls in a little fat in a sauté pan. When brown on one side, turn and brown on the other. They should be about the size of the top of a large coffee cup. Drain, and arrange them on a platter. Put on top of each one or two poached eggs. Cover with white sauce and garnish the edge of the dish with nicely seasoned green peas. This dish gives a complete lunch.