Corn Fritters
| 1 tablespoonful melted Crisco 1 can crushed corn 1 cupful flour | 1 teaspoonful baking powder 2 teaspoonfuls salt 1/4 teaspoonful white pepper |
| 3 tablespoonfuls milk | |
Put corn into bowl, add Crisco, salt, pepper, flour, baking powder, and milk. Mix well and drop in spoonfuls on a Criscoed griddle. Fire brown on both sides. These fritters are a palatable accompaniment to roast chicken.
Sufficient for twelve fritters.
Corn, Okra and Tomatoes
| 2 tablespoonfuls Crisco 2 tablespoonfuls sugar Salt and pepper to taste | 6 ears corn 6 okra pods 6 tomatoes |
| 2 cupfuls water | |
Cut corn from cob, put into saucepan, cover with water and bring to boil. Scald and skin tomatoes and cut okra into cross sections half inch long. Add both to corn with Crisco and seasonings. Stir and cook until tender. Serve hot.
Curried Cauliflower
| 4 tablespoonfuls Crisco 1 cauliflower 1 sliced onion | 1 dessertspoonful curry powder 1 tablespoonful lemon juice 1/4 teaspoonful salt |
| 1 cupful stock or water | |