CORN OYSTERS
(
Sufficient to Serve Six
)
- 1 c. corn pulp
- 1 egg
- 1/4 c. flour
- 1/2 tsp. salt
- Dash of pepper
- 1/2 tsp. baking powder
Prepare the corn pulp according to the directions given in Art. 118. To this add the beaten egg, flour, salt, pepper, and baking powder. Drop in tablespoonfuls on a well-greased griddle. When brown on one side, turn and brown on the other side. Then fold through the center, doubling one side over the other. Serve hot.
121. CORN FRITTERS.--The popularity of corn fritters, which have corn pulp as their foundation, is undoubtedly due both to their flavor and to the variety they afford in the diet. After being fried, corn fritters should appear as shown in Fig. 14. They may be served plain, but most persons prefer them with a sauce of some kind or with maple sirup.
CORN FRITTERS
(