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Classic
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page 244
of sugar, some salt, and when slightly cool add the yolks of two eggs well
beaten; if too stiff pour in a little more milk; when cold, roll into small
balls and dip in beaten eggs, roll in fine cracker or bread-crumbs, and fry same
as doughnuts. Or they may be fried in the frying-pan, with a tablespoonful each
of butter and lard mixed, turning and frying both sides brown. Serve very hot.
HOMINY.
This form of cereal is very little known and consequently little appreciated in
most Northern households. "Big hominy" and "little hominy," as they are called
in the South, are staple dishes there and generally take the place of oatmeal,
which is apt to be too heating for the climate. The former is called "samp"
here. It must be boiled for at least eight hours to be properly cooked, and may
then be kept on hand for two or three days and warmed over, made into croquettes
or balls, or fried in cakes. The fine hominy takes two or three hours for proper
cooking, and should be cooked in a dish set into another of boiling water, and
kept steadily boiling until thoroughly soft.
HOMINY CROQUETTES.
To a cupful of cold boiled hominy, add a teaspoonful of melted butter, and stir
it well, adding by degrees a cupful of milk, till all is made into a soft, light
paste; add a teaspoonful of white sugar, a pinch of salt, and one well-beaten
egg. Roll it into oval balls with floured hands, dipped in beaten egg, then
rolled in cracker-crumbs, and fry in hot lard.
The hominy is best boiled the day or morning before using.
BOILED RICE.
Take half or quarter of a pound of the best quality of rice; wash it in a
strainer, and put it in a sauce-pan, with a quart of clean water and a pinch of
salt; let it boil slowly till the water is all evaporated--see that it does not
burn--then pour in a teacupful of new milk; stir carefully from the bottom of
the sauce-pan, so that the upper grain may go under, but do not smash it; close
the lid on your sauce-pan carefully down, and set it on a cooler part of the
fire, where it will not boil; as soon as it has absorbed the added milk, serve
it up with fresh new milk, adding fruit and sugar for those who like them.
Another nice way to cook rice is to take one teacupful of rice and one quart of
milk, place in a steamer, and steam from two to three hours; when nearly done,
stir in a piece of butter as large as the yolk of an egg, and a pinch of salt.
You can use sugar if you like. The difference in the time of cooking depends on
your rice--the older the rice, the longer time it takes to cook.
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