are made as in the last receipt, by adding an extra half-cupful of milk.
HOMINY CAKE (_Mrs. Watts Sherman_).
Add a spoonful of butter to two cupfuls of whole hominy (boiled an hour
with milk) while it is still hot. Beat three eggs very light, which add
to the hominy. Stir in gradually a pint of milk, and, lastly, a pint of
corn-meal. Bake in a pan.
This is a very nice breakfast cake. Serve it, with a large napkin under
it, on a plate. The sides of the napkin may cover the top of the cake
until the moment of serving, which will keep it moist.
BAKED HOMINY GRITS (_Mrs. Pope_).
Ingredients: One quart of milk, one cupful of hominy grits, two eggs,
and salt.
When the milk is salted and boiling, stir in the hominy grits, and boil
for twenty minutes. Set it aside to cool thoroughly. Beat the eggs to a
stiff froth, and then beat them well and hard into the hominy. Bake half
an hour.
BREAKFAST PUFFS, OR POP-OVERS (_Mrs. Hopkins_).
Ingredients: Two cupfuls of milk, two cupfuls of flour, two eggs, and an
even tea-spoonful of salt.
Beat the eggs separately and well, add the whites last, and then beat
all well together. They may be baked in roll-pans, or deep gem-pans,
which should be heated on the range, and greased before the batter is
put in: they should be filled half full with the batter. Or they may be
baked in tea-cups, of which eight would be required for this quantity of
batter. When baked, serve immediately. For Graham gems use half Graham
flour.
HENRIETTES FOR TEA (_French Cook_), No. 1.
Ingredients: Three eggs beaten separately, three-fourths of a cupful of
cream or milk, a scant tea-spoonful of baking-powder, salt, one
table-spoonful of brandy, a pinch of cinnamon, enough flour to make them
just stiff enough to roll out easily.
Roll them thin as a wafer, cut them into about two-inch squares, or into
diamonds, with the paste-jagger, fry them in boiling lard, and sprinkle
over pulverized sugar.
HENRIETTES FOR BREAKFAST OR TEA (_French Cook_), No. 2.
Ingredients: Three eggs beaten separately, one cupful of milk, a scant
tea-spoonful of baking-powder, salt, one table-spoonful of brandy, and
flour enough to make a little thicker than for pancakes.
Pass the batter through a funnel (one-third or one-half inch diameter at
end) into hot boiling lard, making rings, or any figures preferred. Do
not fry too much at one time. When done and drained, sprinkle over
pulverized sugar, and lay them on a plate on a folded napkin. Serve.