Stewed Corn a la Creole
Eight well developed ears corn, split grains with sharp knife, cut off top of
grains first, then cut the reswt off, and scrape cob. Make roux Creole fashion
with 1 level tbsp lard, 1 level tbsp flour.
Fry brown, add 2 chopped onions, fry as directed, add corn, stir and fry 15 minutes,
then add from time to time 3 cups water. Cook slowly, stirring often, season well.