Slice off tips of kernels from cobs of corn and scrape down corn-pulp from cobb with a knife.
To 1 pint of pulp add 2 eggs, 2 heaping tablespoonfuls of flour, 1/2 teaspoonful of salt and a pinch of cayenne pepper and of black pepper; add the 2 yolks of eggs, then stir in lightly the stiffly-beaten white of eggs and flour.
Fry in only enough butter to prevent them sticking to the pan.
Drop into pan by spoonfuls size of an ordinary fried oyster, brown on both sides and serve hot.
Cornmeal Griddle Cakes
1⅓ cups cornmeal
1½ cups boiling water
¾ cup milk
2 tablespoons fat
1 tablespoon molasses
⅔ cup flour
1½ teaspoons salt
4 teaspoons baking powder
Scald meal with boiling water.
Add milk, fat and molasses.
Add sifted dry ingredients.
Bake on hot griddle.
GREEN CORN FRITTERS
Grate pulp from six cars of corn; with a knife scrape down the pulp into a bowl, add 2 eggs, beaten separately, a couple tablespoonfuls of milk, 1 large tablespoonful of flour, 1/4 teaspoonful of baking powder and a pinch of salt.
Drop with a spoon on a well-greased griddle. The cakes should be the size of a silver half dollar.
Bake brown on either side and serve hot.
These should not be fried as quickly as griddle cakes are fried, as the corn might then not be thoroughly cooked.