8 3/4 oz. can corn
Milk
1 1/2 c. flour (all-purpose)
3 tsp. baking powder
3/4 tsp. salt
1 beaten egg

Reserve corn liquid; add enough milk to make 1 cup. Sift dry ingredients. Combine egg, milk mixture and corn. Add to dry ingredients and mix just until moist.

Drop batter from tablespoon into deep hot fat. Fry until golden 3-4 minutes. Drain on paper towels. Keep warm. Sprinkle with powdered sugar and serve with warm maple syrup (a must). Makes 2 dozen. You may substitute 2 peeled, chopped apples for corn. Use all milk instead of corn liquid.