Grate the corn, and allow an egg and a half for every cupful, with
a tablespoonful of milk or cream. Beat the eggs well, add the corn
by degrees, beating very hard; salt to taste; put a tablespoonful of
melted butter to every pint of corn; stir in the milk, and thicken with
just enough flour to hold them together—say a tablespoonful for every
two eggs. You may fry in hot lard, as you would fritters, but a better
plan is to cook upon a griddle, like batter cakes. Test a little first,
to see that it is of the right consistency.
Eaten at dinner or breakfast, these always meet with a cordial welcome.