Green Corn Omelet
From 1913:
Beat four eggs light, stir into them three tablespoons milk and a teaspoon melted butter and turn into an omelet pan. Have ready a cupful of boiled corn cut from the cob and kept very hot and when the omelet is ready to fold sprinkle it with salt and pepper, add the corn, fold the omelet over it and slip the whole onto a hot plate.
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