Fisherman’s Trout

Prepare a bed of glowing coal.  Clean a whole trout or several fillets.  Wrap either in fern leaves.  Pack each in mud, ½ to 1 inch thick.  Make a pit in the centre of the coals.  Lay mud-wrapped fish in pit and cover with coals.

Fillets require 45 minutes; a whole trout requires 1 hour to cook.  When the dried mud is ready to crack off they’re well done.  If desired, sprinkle with salt, pepper and lemon juice.

Corn Fritters

1 ¾ cup sifted all purpose flour
2 tsp. baking powder
¾ tsp. salt
¾ cup milk
1 cup canned corn, drained (creamed is best)
1 egg, beaten
1 tbsp. melted fat

Sift together dry ingredients.  Mix milk, corn, egg and fat.  Add to dry ingredients, mixing well.  Fry in margarine in frying pan until golden brown, turning over.  Serve hot with syrup or tart jelly.  Great when accompanied by sausages.

Source: Beyond Green Gables