Corn Oysters

Ingredients

• young green corn
• a small teacupful of flour
• one egg
• half a cup of butter
• some salt
• some pepper

Method

1. 1

   Grate the corn into a dish; to one pint of this add flour, egg, butter, salt, and pepper, and mix well.

2. 2

   Fry in butter, dropping by the spoonful, the size of an oyster.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 38. The excerpt below is the record exactly as published.

Corn Oysters. “Take young green corn, grate in a dish ; to one pint of this add a small teacupful of flour, one egg, half a cup of butter, some salt and pepper, and mix well. Fry in butter. Drop by the spoonful, the size of an oyster.” Succotash. “ Common shelled beans may be used for succo- tash, though Lima beans are the best. Prepare and cook the beans as usual. About twenty minutes be- fore serving, add a quantity of sweet corn cut from the cob ; season with butter, pepper, and salt, and add a little sweet cream. This dish may be prepared with pork if desirable.” String Beans. String, snap, and wash two quarts beans, boil in plenty of water fifteen minutes, drain off, and put on LENTILS BOILED PLAIN. 99 again in two quarts boiling water ; boil an hour and a half, and add salt and pepper just before taking up, stirring in one and a half tablespoonfuls butter rubbed into two tablespoonfuls flour and a half-pint sweet cream. ANOTHER WAY. Boil a piece of salted pork one hour, then add beans, and boil an hour and a half. — Every-day Cook-Book : Miss Neill. (By per. Belford, Clarke, & Co) Lentils Boiled plain. Wash one pound, or one full pint, of lentils (cost ten cents) well in cold water, put them over the fire in three quarts of cold water, with one ounce of drip- pings, one tablespoonful of salt, and a saltspoonful of pepper (cost about one cent), and boil slowly until tender, that is, about three hours ; drain off the little water which remains ; add to the lentils one ounce of butter, a tablespoonful of chopped parsley, a tea- spoonful of sugar, and a little more salt and pepper if required (cost about three cents), and serve them hot. — Twenty-five-Cent Dinners: Miss Juliet Corson. 0. Judd Co., Pubs. (By per) Mashed Potato. There is no dish which is capable of being made into a delicious one, that is so often set before us in an unpalatable, unsavory condition, as the apparently simple one of mashed potato. It may be light unto flakiness, white, and with a dry creaminess that melts in the mouth ; or it may be a heavy, sodden, packed- down mass, strongly flavored by the old iron pot. To insure the former composition, the potatoes IOO POTATO HILLOCKS. should be put on in boiling water, and allowed from twenty to twenty-five minutes for cooking; test them at the end of twenty minutes, and if the fork will go into them at all, take them right off. Do not wait until they are so soft that the piercing of a fork will tear them to pieces. Pour every drop of water off, set them back on the stove, with the lid off one or two minutes to allow the steam to pass off, and then, with a wire beater, begin the mashing process, salting according to the taste of the family. To a half-gallon of peeled potatoes, a teaspoon rounded over with salt and a heaping tablespoonful of butter is sufficient. When the lumps are thoroughly beaten out, add a half-pint, or even a little less, of hot milk, and then whip and beat until your arm aches badly. Put them into a heated dish, but do not press, pat, or smooth them down, and serve immediately. — Commercial Gazette , Cincinnati , O. {By per.) Potato Hillocks. Whip boiled potatoes light with a little butter and milk, and season with salt and pepper. Beat in a raw egg to bind the mixture ; shape into small coni- cal heaps, set in a greased pan in the oven, and as they brown glare with butter. The oven must be very hot. Slip a cake-turner under each hillock, and transfer to a hot platter. — Marion Harland : The Post, Washington , D.C. {By per.) Potatoes au Maitre d’hotel. “ Cut cold boiled potatoes into quarter-inch slices, and put into a saucepan with four or five tablespoon- SARA TOGA POTATOES. IOI fuls of milk, two of butter, some pepper

Cook this with the app: pantry check, scaling, and the assistant.