Corn Oysters Recipe

Any corn left from a meal can be grated off the cob and used for corn

oysters. To one cupful of corn, add half a cup of milk, one beaten egg,

half a teaspoon of salt, and one tablespoon of melted butter. Into this

stir one-half cup of sifted flour, and bake like pancakes on a hot, well

greased skillet. Be careful to avoid too hot a fire or they will scorch

on the bottom before cooking through, and they must not be raw in the

middle. It may be necessary to put a little extra butter in the pan when

they are turned, but they have to be watched carefully all the time.

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