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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

CORN FRITTERS
 
 
 Take 12 ears of sweet corn, score through the center of each row, press out the pulp with a fork, add 3 well-beaten eggs, 1 cup of milk, 1 teaspoonful of salt, a little pepper, 1 teaspoonful of baking powder, and flour to make a batter not too stiff; fry in deep, hot, lard; serve hot.

Sister Margaret Bricker, Downsville, Md.
 
 

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