Corn Omelet
Take the well-filled ears of corn, cut the kernels down the center, being careful not to loosen them from the cob; then takeout the pulp by pressing downward with a knife. To 3 tablespoons of corn pulp add the well-beaten yolks of 3 eggs and a little salt. Beat the whites of the eggs to a stiff froth, mix with the corn, and put in a hot pan with a little butter. Cover, and place where it will not burn. When done, fold over and serve on a hot dish.