CORN FRITTERS.
In the summer when fresh corn can be had, grate the corn from the cob and mix in proportion of one cupful of grated corn to three well beaten eggs; salt to taste and fry in hot butter by spoonfuls; serve hot. They are much more delicate and delicious than where flour and milk are used. The corn supplies both the milk and flour in its own substance. Grated, or very tender, canned corn can be used in the same way in the winter season.