24 September 1838 - ANTI-CORN-LAW LEAGUE FORMS TO REPEAL ENGLISH CORN
LAW: The Anti-Corn Law League was a successful political movement in
Great Britain aimed at the abolition of the unpopular Corn Laws, which protected landownersrCO interests by levying taxes on imported wheat, thus raising the price of bread at a time when factory-owners were trying to
cut wages. The League was a middle-class nationwide organisation that
held many well-attended rallies on the premise that a crusade was needed
to convince parliament to repeal the corn laws. Its long-term goals
included the removal of feudal privileges, which it denounced as
impeding progress, lowering economic well-being, and restricting
freedom. The League played little role in the final act in 1846, when
Sir Robert Peel led the successful battle for repeal. However, its
experience provided a model that was widely adopted in Britain and other democratic nations to demonstrate the organisation of a political
pressure group with the popular base.

The League marked the emergence of the first powerful national lobbying
group into politics, one with a centralized office, consistency of
purpose, rich funding, very strong local and national organization, and single-minded dedicated leaders. It elected men to Parliament. Many of
its procedures were innovative, while others were borrowed from the anti-slavery movement. It became the model for later reform movements.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thomas Aloysius Dorgan's Beer Battered Corn Fritters
Categories: Vegetables, Breads, Beer, Chilies
Yield: 30 servings

2 c Sweet corn niblets
1 c All-purpose flour
1/3 c Cornmeal
2 tb Onion; fine chopped
1 tb Sugar
1 ts Baking powder
1/2 ts Salt
1/2 ts Cayenne
1 lg Egg
1 c Beer
Oil for frying
Salt
Honey
Cayenne
Sweet Chilli Sauce

Combine the corn, flour, cornmeal, onion, sugar, baking
powder, salt and cayenne in a medium bowl. Whisk the egg
into the beer, then add to the dry ingredients. Stir
well to combine.

Heat 2" of vegetable oil to 375-#F/190-#C in a
heavy-bottomed saucepan over medium-high heat. Carefully
drop spoonfuls of batter into the hot oil and fry until
puffed and golden, turning halfway through, 2-3 minutes.

Remove with a slotted spoon, drain on paper towels and
sprinkle with salt. Repeat until all the batter is
fried.

Serve, slightly cooled, drizzled with honey and cayenne
or some sweet chili sauce if desired.

NOTES: Cut the kernels from 2 medium-sized fresh cobs of
corn. Blanch in boiling salted water for 3 minutes, then
drain and cool in an ice bath. Drain again and allow to
air dry slightly before using in the recipe. Thawed
frozen corn or drained can corn can be used as is.

Yield: 2-3 dozen Fritters

RECIPE FROM: http://outlanderkitchen.com

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