If the mush is to be used for frying, moisten the meal with cold milk instead of water — as it will brown easier — and after it has cooked half an hour turn it into a pan or mold that has been wet with cold water, and let cool. 212 The Art of Cookery. Hominy Rolls. — To four cups of boiled, granulated hominy, add, while hot, one cup of corn-meal✪ Hominy Rolls, mix thoroughly, form into cakes or rolls, and bake on a griddle like corn dodgers. Hominy Muffins. — To four cups of boiled, granulated hominy, add, while hot, one cup of corn-meal, one cup of cold sweet milk, two tablespoonfuls of melted butter, and the yolks of two eggs✪ Hominy Muffins. Mix thoroughly, then add the whites of the eggs beaten stiff, and bake in muffin cups, or shallow pie pans. CHAPTER XVI. PASTRY AND PIE. Pie, when properly made, is perhaps as healthful an.! nutritious as any of the ordinary articles of food. And if properly-made pie ever produces indigestion it is because it is eaten between meals, or at the close of a meal when the stomach is overloaded with food. There are several varieties of pastry or pie crust, some of them especially adapted to certain kinds of pies, but any of which can be used whenever pastry or paste is required, and none of which need be indigestible. Puff Paste. — For each pound of flour use a pound of butter. Spread a napkin in a pan of cold water. Put the butter in the napkin and work with a wooden spoon, carefully keeping the napkin between the butter and the spoon, until the butter becomes pliable and waxy. Shape the butter into a compact roll, and flatten until not more than an inch thick. Mix the flour, an eighth of the butter, and an egg✪ Puff Paste with suflicient water to form a stiff, smooth paste. Work the paste well with the tips of the fingers. Beat five or ten minutes with the rolling pin, doubling and folding frequently, and using flour to keep it from sticking to the molding board or rolling pin. When the paste becomes light and pufly, roll it out, cir- cular in shape, until about an inch thick. Lay the flat- tened lump of butter in the center of the rolled-out 213 214 The Art of Cookery. paste. Fold the paste over from each side, so as to cover the butter and leave the paste oblong in shape, and twice as long as wide. Press the rolling pin on it in three or four places, to hold the folded paste together, roll out gently with a light, even pressure until about an inch in thickness, then wrap it toward you, over the rolling pin, lift from the table, turn the upper surface downward, and again roll out till not more than three fourths of an inch in thickness, and about three times as long as wide. Fold this oblong strip over toward the middle twice, using a third of its length in each fold, then turn it at right angles on the table. Press the roll- ing pin on it three or four times, as before, roll down to an inch in thickness, turn over on the table, upper side downward, and roll out exactly as before, until the paste again assumes an oblong shape. Perform this operation six times, then brush the upper surface of the paste with lemon juice, fold over twice as at first, lay in a shallow pan, and place on ice for several hours. After it be- comes thoroughly chilled it can be rolled out to the re- quired thickness, cut in the form desired, and baked in an oven at 375 degrees, or about the same temperature as for bread.

AI-modernized reading of the original text

If the mush is to be used for frying, moisten the meal with cold milk instead of water — as it will brown easier — and after it has cooked half an hour turn it into a pan or mold that has been wet with cold water, and let cool. 212 The Art of Cookery. Hominy Rolls. — To four cups of boiled, granulated hominy, add, while hot, one cup of corn-meal, mix thoroughly, form into cakes or rolls, and bake on a griddle like corn dodgers. Hominy Muffins. — To four cups of boiled, granulated hominy, add, while hot, one cup of corn-meal, one cup of cold sweet milk, two tablespoonfuls of melted butter, and the yolks of two eggs. Mix thoroughly, then add the whites of the eggs beaten stiff, and bake in muffin cups, or shallow pie pans. CHAPTER XVI. PASTRY AND PIE. Pie, when properly made, is perhaps as healthful and nutritious as any of the ordinary articles of food. And if properly-made pie ever produces indigestion it is because it is eaten between meals, or at the close of a meal when the stomach is overloaded with food. There are several varieties of pastry or pie crust, some of them especially adapted to certain kinds of pies, but any of which can be used whenever pastry or paste is required, and none of which need be indigestible. Puff Paste. — For each pound of flour use a pound of butter. Spread a napkin in a pan of cold water. Put the butter in the napkin and work with a wooden spoon, carefully keeping the napkin between the butter and the spoon, until the butter becomes pliable and waxy. Shape the butter into a compact roll, and flatten until not more than an inch thick. Mix the flour, an eighth of the butter, and an egg with sufficient water to form a stiff, smooth paste. Work the paste well with the tips of the fingers. Beat five or ten minutes with the rolling pin, doubling and folding frequently, and using flour to keep it from sticking to the molding board or rolling pin. When the paste becomes light and puffy, roll it out, circular in shape, until about an inch thick. Lay the flattened lump of butter in the center of the rolled-out 214 The Art of Cookery. paste. Fold the paste over from each side, so as to cover the butter and leave the paste oblong in shape, and twice as long as wide. Press the rolling pin on it in three or four places, to hold the folded paste together, roll out gently with a light, even pressure until about an inch in thickness, then wrap it toward you, over the rolling pin, lift from the table, turn the upper surface downward, and again roll out till not more than three fourths of an inch in thickness, and about three times as long as wide. Fold this oblong strip over toward the middle twice, using a third of its length in each fold, then turn it at right angles on the table. Press the rolling pin on it three or four times, as before, roll down to an inch in thickness, turn over on the table, upper side downward, and roll out exactly as before, until the paste again assumes an oblong shape. Perform this operation six times, then brush the upper surface of the paste with lemon juice, fold over twice as at first, lay in a shallow pan, and place on ice for several hours. After it becomes thoroughly chilled it can be rolled out to the required thickness, cut in the form desired, and baked in an oven at 375 degrees, or about the same temperature as for bread.

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