CORN FRITTERS. The popularity of corn fritters, which have corn pulp as their foundation, is undoubtedly due both to their flavor and to the variety they afford in the diet. They may be served plain, but most persons prefer them with a sauce of some kind or with maple sirup.

• 2 c. corn pulp, or 1 can corn, chopped
• 1 c. flour
• 1 tsp. baking powder
• 1 tsp. salt
• 2 eggs

If canned corn is used, drain off the liquid before using it. To the corn, add the flour, baking powder, and salt. Separate the eggs and stir in the beaten yolks. Beat the whites stiff and fold them into the mixture. Drop with a spoon into deep fat, fry until brown, remove from the fat, and drain on paper. Serve plain, with a desired sauce, or with maple sirup.

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