11 Corn Fritters

Grate the corn; allow an egg and a tablespoonful of cream for every

cupful. Beat the eggs well; add the corn by degrees, beating very hard,

salt to taste; put in a tablespoonful of melted butter to every pint of

corn; stir in the milk, thicken with just enough flour to hold together,

say 1 tablespoonful for every two eggs, cook on the griddle. Serve with

lamb or pork chops.