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Eggs Virginia
Method
Grate six ears of corn. Add half cupful of milk, a half cupful of flour and two eggs, beaten separately, and a half teaspoonful of salt and a pinch of pepper. Drop the mixture in large tablespoonfuls in hot fat. When brown on one side, turn and brown on the other. Drain and arrange neatly on a large platter. Put a poached egg on the top of each cake, cover with cream sauce and send to the table. This dish, with green peas, makes quite a complete meal.
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