Corn Oysters
Three dozen ears of large young indian corn, six eggs; lard and butter in equal portions for frying. The corn must be young and soft. Grate it from the cob as fine as possible, and dredge it with wheat flour. Beat very light the six eggs, and mix them gradually with the corn. Then let the whole be well incorporated by hard beating. Add a salt-spoon of salt.
Have ready, in a frying pan, a sufficient quantity of lard and fresh butter mixed together. Set it over the fire till it is boiling hot, and then put in portions of the corn mixture, so as to form oval cakes about three inches long, and nearly an inch thick. Fry them brown, and send them to table hot. In taste they will be found to have a singular resemblance to fried oysters, and are universally liked if properly done. They make nice side-dishes at dinner, and are very good at breakfast.