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Classic
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page 45
beat the the whole together; have the butter or lard hot in the pan, and put a
large spoonful in at a time, and fry brown, turning each fritter separately;
this makes an agreeable relish for breakfast, or a good side dish at dinner.
Hominy.
Large hominy, after it is washed, must be put to soak over night; if you wish to
have it for dinner, put it to boil early in the morning, or it will not be done
in time; eat it as a vegetable.
Small hominy will boil in an hour; it is very good at breakfast or supper to eat
with milk or butter, or to fry for dinner.
Both large and small hominy will keep good in a cool place several days. Be
careful that the vessel it is cooked in, is perfectly clean, or it will darken
the hominy.
To Fry Hominy.
Put a little lard in your frying-pan, and make it hot; mash and salt the hominy;
put it in, and cover it over with a plate; let it cook slowly for half an hour,
or longer if you like it very brown; when done, turn it out in a plate. If you
do not like it fried, mash it well, with a little water, salt, and butter, and
warm it in a frying-pan.
To Boil Potatoes.
When the potatoes are old, pare them, put them in plenty of boiling water, and
boil them till you can run a fork through easily; if you wish to have them
whole, pour off all the water, throw in some salt, and let them stand a few
minutes over coals, to let the steam go off; they will then be white and mealy.
It is a mistaken notion to boil potatoes in but little
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