Corn Fritters Recipe 4 ingredients

• 1 egg, beaten light
• ½ cup of pastry flour
• 1 cup of corn pulp (fresh or canned)
• ½ teaspoonful of baking powder
• ½ teaspoonful of salt
• Salt pork fat or olive oil
• 1/3 cup of milk or cream

To prepare this Corn Fritters Recipe 4, first to the beaten egg add the corn pulp and milk or cream. Sift together the flour, salt and baking powder and mix thoroughly. Fry as griddle cakes in a little salt pork fat or olive oil. Or, have hot fat in a Scotch bowl, dip a tablespoonful in the hot fat, drain carefully, then take up a spoonful of the mixture and with a second spoon push it into the hot fat; fry to an amber color.

CORN CHOWDER

1 slice of fat salt pork 1 1/2 cups of hot milk

1 small onion 3 tablespoonfuls of butter

1 1/2 cups of corn pulp 3/4 teaspoonful of salt

1 cup of sliced potatoes Black pepper

Cut the pork in tiny bits and cook the fat from it in a frying pan; add the onion, peeled and cut in very thin slices, and let cook until yellowed. In the meanwhile pour boiling water over the potatoes, heat quickly to the boiling point and let boil three or four minutes, then drain, rinse in cold water and drain again. Pour a cup of boiling water over the onion and pork and let simmer three or four minutes, then strain this water over the potatoes, squeezing out all the juice; then discard the onion and pork. After the potatoes have been boiling five minutes add the corn and let the whole boil till the potatoes are tender, then add the hot milk, salt, pepper and butter. Serve with crackers.