Corn Oysters

Ingredients

• 6 ears tender corn
• 1 cup sweet milk
• 2 eggs beaten light
• salt
• pepper

Method

1. 1

   Shave corn fine, add milk, beaten eggs, salt, and pepper.

2. 2

   Fry in cakes on a hot greased pan.

3. 3

   Serve for breakfast.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 81. The excerpt below is the record exactly as published.

salt and pepper and serve hot. Cabbage With Cream Dressing. Remove outer leaves from one solid white head of cabbage and cut fine. Put in deep hot skillet with 1 pint of boiling water, cover and cook rapidly 15 minutes. Drain off water and add % pint of cream and milk in equal proportion; when it boils add 1 teaspoon of flour moistened with cold milk, salt and pepper. Let come to boil- ing point and serve. Hot Slaw. Chop 1 head of firm, white cabbage and set aside. Take 1 coffee coup of sour cream, 1 tablespoon of butter, yolks of 2 well-beaten eggs, 1 teaspoon vinegar, a pinch of dry mustard, salt and a dash of cayenne pepper. Put cream in frying pan; as soon as hot stir in lightly with the beaten eggs and season; stir until it thickens. Eemove pan from fire, hastily add the cabbage to dressing and mix well. Pour in dish and serve when cold. Bice Fatties. Boil 1 pint of rice and when cold add 2 well-beaten eggs and enough sweet milk to make a stiff batter, then add some flour, and 1 kitchen spoon of butter, beat well. Have a skillet with hot lard, and put in a kitchen spoon full at a time ; fry a light brown. Fried Squash. Peel squash and slice % an inch thick and 1 finger long. Wash and dredge with flour, salt and pepper. Put butter and lard in frying pan in equal proportion; add squash and cover with a top; cook slowly almost 30 minutes. This is an excellent way to pre- pare winter or summer squash. Cymbling Furee. For each pint of stewed cymbling add 1 cup new milk or cream, simmer until thick. Serve hot. Spanish Asparagus. Prepare 1 pound of asparagus and put in porcelain kettle, cover with cold water and add 1 heaping teaspoon salt and boil until tender. Cut off the tender portion and place on a buttered pie pan with 1 tablespoon melted pepper and salt. Beat 2 eggs only enough to break the yolks and pour over the asparagus. Bake 10 minutes in moderate oven. Serve with broiled ham for luncheon. V 138 KENTUCKY RECEIPT BOOK. BrocolL Prepare broculi and cook same as brussel sprouts. Drain, then prepare nearly a pint of yellow Bechamel sauce. Have a slice of buttered toast in a deep platter, put the largest head in the center and the smaller ones around, pour over the sauce and serve. Asparagus. Wash asparagus, skin with a sharp knife and remove the tough end and put in cold water 15 minutes. Arrange in bunches and fasten with band of coarse muslin, put in porcelain kettle, cover with cold water, adding 1 heaping teaspoon of salt; boil about 20 minutes. Drain and serve with Hollandaise sauce or a cream dress- ing. In serving asparagus on toast it is far better to prepare as many plates as there are covers with the toast and asparagus. Otherwise the dish becomes unattractive after serving one or two guests. Cooked Peaches. Take enough clingstone peaches to fill baking dish, peel them but do not remove the seed; place in baking dish and pour over them a syrup made with 1 pint of granulated sugar, % pint of water, lump of butter the size of an egg; cook until done. Serve hot as a vegetable. Okra. Wash okra and put in saucepan with enough cold water to cover; cook about 20 minutes, then drain off water and season with 1 heaping tablespoon of butter, pepper and salt. Serve hot. Slaw. Take a small head of cabbage, cut very fine. Dressing for it: Two eggs, scant I/2 cup of vinegar, butter size of an egg, 1 table- spoon of sugar, salt and pepper. Stir well, put in double boiler. Re- move from fire as soon as it thickens. Pour over cabbage, add 3 tablespoons of cream. Garnish with celery leaves. To Cook Mushrooms. Skin them and put in salt water for several hours. Put on your mushrooms with water and boil 10 minutes. Drain off and add new milk enough to cover them. Add butter, pepper and salt and a tea- spoon of flour. Stir well. Jambalaya. One cup of boiled rice, 1 pork sausage, ^ of an onion, ^ cup of stewed tomatoes, % cup of stock, 1 sprig of parsley. Melt 1 table- spoon butter, then add 1 onion emd stir until brown; add tomatoes, then stock, 1 saltspoon of paprika and parsley. Fry sausage and cut in small pieces, add sausage and boiled rice. This may be pre- pared in chafing dish. KENTUCKY RECEIPT BOOK. 139 Baked Tomatoes. Take 1 quart of tomatoes, % cup bread crumbs, 1 dessertspoon butter, 2 tablespoons of sugar. Chop tomatoes and put in baking dish, add sugar, butter, bread crumbs, pepper and salt; mix well. Set on top of range, cook until juice thickens, then set in oven to brown. Scrambled Tomatoes. Put 1 dozen tomatoes in hot water, remove skin and chop fine. Put in saucepan with 1 dessertspoon butter, pepper and salt. Cook until almost done, then add 5 egg& beaten light. Stir same way 3 minutes and serve. Baw Tomatoes. Select firm, smooth tomatoes, peel and cut into thin slices. Chill and serve with vinegar, pepper and salt, or leave whole and serve with a mayonnaise dressing on crisp lettuce. Scalloped Tomatoes. Butter a baking dish, put a layer of bread crumbs at bottom, then a layer of peeled and sliced tomatoes, dredge with granulated sugar, add pepper, salt and bits of butter, alternating until dish is full, with tomatoes on top, bread crumbs and bits of butter. Cover and cook until done, then set in oven to brown. Asparagus Omelet. Boil 1 bunch of asparagus until tender. Cut off the tip end, put in pudding dish with 1 teaspoon butter, pepper and salt. Beat 4 eggs separately, combine with 2 tablespoons of cream, 1 heaping dessertspoon of butter, pepper and salt. Pour over asparagus tips and set in oven to cook. Canned asparagus may be used instead of the fresh asparagus. Brown Potato Balls. Mash and season cold-boiled potatoes, roll into balls, place on a buttered plate and put a small piece of butter on top of each and bake in oven a chestnut brown. ' A Boiled Dinner. Take % of a* fresh hog's head, wash well. Put it in pot and cover with cold water in which is dissolved one light tablespoon salt; boil about 2% hours. Eeplenish with a little warm water if needed, then add 1 head of white cabbage, prepared in usual way, % dozen large Irish potatoes, peeled and cut in slices ^ an inch thick, % pod red pepper. Cook % hour longer over hot oven. Serve all on a meat platter. When cooking cabbage put vinegar in a cup and place on stove and it will destroy all odor. 140 KEl^TUCKY RECEIPT BOOK. Baked Bananas. Peel bananas and cut in thick slices lengthwise. Pat in baking ' dish, sprinkle over some granulated sugar, cook a chestnut brown. One wineglass of sherry wine may be poured over if desired, then serve. Fried Bananas. Cut bananas in thick slices lengthwise. Sprinkle lightly with flour and fry in melted butter a chestnut brown. Com Oysters. Take 6 ears tender com and shave fine with sharp knife. To this add one cup sweet milk, 2 eggs beaten light

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