They may also be made with a quart of milk, three eggs, one tea-spoonful of carbonate of soda, and one tea-cupful of wheaten flour; add Indian corn-meal sufficient to make a batter like that of pancakes, and either bake it in buttered pans, or upon a griddle, and eat them with butter.
1224. Green Corn.—Must be boiled in clear water, with salt, from twenty minutes to half an hour; if old, it will require a longer time. It must be sent to table directly it is done, as it loses its sweetness by either boiling after it is done, or standing when dished.
(A tea-spoonful of saleratus boiled with corn is said to prevent sickness.)
1225. Corn Oysters.—One pint of grated green corn, one cup of flour, one dessert-spoonful of salt, one tea-spoonful of pepper, one egg.
Mix the ingredients together, drop, and fry them in hot lard. In taste they resemble fried oysters. They are an excellent relish for breakfast, and a good side-dish for dinner.
1226. Sackatash, or Corn and Beans.—Boil three pints of shelled beans, or a quarter of a peck of string beans, half an hour, pour off the water. Cut the corn off of four dozen ears—put it in the pot among the beans, add salt and pepper, and cover them with boiling water—boil all together twenty minutes. Rub flour into a large piece of butter and stir it in, then let it boil up once. Pour it into your tureen and send it to table.