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

VEGETABLES

FRIED CORN
 
 
 Take 6 juicy ears of corn and shave it off the cob; heat a lump of butter the size of a small egg; when hot put the corn in and fry not too hard; when done, add salt and pepper, break 3 eggs over the corn, and scramble.

Sister Mary Taylor, Spring City, Pa.
 
 

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