Corn Oysters

Ingredients

• Cut through each row of kernels with a sharp knife
• To each pint of green corn add one very scant cup of flour
• one tablespoonful of butter
• two well beaten eggs

Method

1. 1

   Press out corn pulp, mix with flour, salt, pepper, butter, and eggs.

2. 2

   Fry spoonfuls in hot lard.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 57. The excerpt below is the record exactly as published.

wo tablespoonfuls of butter, add one teaspoonful of made mustard, one egg, half a teaspoonful of celery seeds, one grating of nutmeg (if you like), one cup of bread crumbs, one quart of shrimps, salt and pepper to taste. Fill the peppers with this mixture. Set in a pan and cook in a hot oven twenty minutes. PEPPERS AND EGGS-EXCELLENT. Cut peppers in two lengthwise, remove the seeds and rinse well. Place in a kettle of boiling water ten min- utes. Eemove and drain well on a sieve. Line each half with buttered crumbs and grated ham. Break an egg carefully into each half, place a tiny bit of butter on top of each one and dust with salt and pepper. Bake until the white is set and serve on rounds of but- tered toast. BOILED CORN— MOTHER'S RECIPE. Take off outer husks and put it in a dinner pot with sufiScient boiling water to cover it, add one tablespoon- ful of sugar, half an ounce of butter and boil twenty minutes. When done, drain, remove the husks and silky fibre and serve hot with butter, pepper and salt. BAKED TOMATOES. Cut the tops from tomatoes and remove the seeds and pulp without breaking the hull. Boil fresh corn until tender, cut it off the cob, and to every cupful add two cupfuls of tomatoes and one chopped green pepper. Stew all in butter until tender, season to taste with salt and pepper, and stuff the tomato hulls with this dress- ing. Sprinkle bread crumbs over the top and brown in the oven. BOILED ONIONS. Peel sound, large onions, pare the roots without cut- ting them. Cover with salted water, and when they have boiled ten minutes, change the water and boil until tender. Now drain off the water and cover them 122 The Complete Cook Book. with hot milk and cook five minutes longer; then dish them and cover them with cream sauce made as follows : Sauce : Melt two tablespoonf uls of butter, add one of flour, rub until smooth, and when a light brown add half a cup of milk, half a cup of onion broth, and when thick season with salt and pepper. Just before serving add the yolks of two eggs beaten with one tablespoon- ful of water. FEIED ONIONS. Many like onions cut in slices and fried gently until a light brown in hot lard and beeksteak gravy, and served around steak. NOVEL STUFFED PEPPERS. Cut a slice from the stem end of green bell peppers, take out the seeds, and throw them in salted water for two or three hours. Take one set of calf's brains and one pair of sweet breads and parboil them in salted water with one tablespoonful of lemon juice until done. CORN OYSTERS. Cut through each row of kernels with a sharp knife and press out the pulp. To each pint of green corn add one very scant cup of flour, one dessertspoonful of salt, one small spoonful of pepper, one tablespoonful of but- ter and two well beaten eggs

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