Cookery for every household

Cooked hominy. I Seasoning. A little flour. | Egg and bread-crumbs. Take some cooked hominy or hominy porridge (see Recipe 1643), spread it out on a dish or baking tin, and let it stand until cold. Then cut it in rounds or finger-shaped pieces, coat these lightly with flour, then egg and bread-crumb them, and fry in boiling fat to a golden brown colour. Drain well and serve hot, piled up on a dish paper. These fritters may be made either sweet or savoury. If the former are wished, sweeten the hominy sufficiently, and add a little spice or flavouring before spreading it out to cool. Then sprinkle the fritters with sugar after frying. Jam or stewed fruit may be served separately. For savoury fritters, season the hominy well with pepper and salt and add a little grated cheese if wished. A little brown or tomato sauce may be served separately. 2419. Croustades of Kidney Make six pastry cases as directed in Recipe 2248, and, when baked, fill them with the same kidney mixture as for Kidney Toast (Recipe 1689). Sprinkle then with a little finely-chopped parsley or coralline pepper. 2420. Liver and Mushroom Toast J lb. calf’s liver, f- doz. mushrooms. 1 egg. Seasoning. 1 oz. butter. 2 table-sps. gravy or cream. \ doz. round croutons of bread. Chopped parsley. Prepare the mushrooms and chop them roughly. Wash and dry the liver, and cut it in tiny dice. Then fry them in the butter until sufficiently cooked. Season rather highly with cayenne pepper, salt, and a little lemon juice. Beat up the egg with the gravy or cream, pour into the saucepan, and mix all together quickly until the egg begins to thicken. Arrange this mixture neatly on rounds of fried bread, or hot buttered toast, sprinkle with chopped parsley, and re-heat in the oven for a minute or two. Serve on a hot dish with a dish paper under them. 2421. Marrow Bones Scrape and wash some marrow bones very clean and saw them in halves, or ask the butcher to do this for you. Half a marrow bone should be allowed for each person. Make a stiffish paste of flour and water, and roll it out on a floured board. Lay a piece of this paste over the ends of the bones in order to seal up the marrow, and then tie each bone in a small pudding cloth. Stand them upright in a saucepan of boiling salted water, and simmer slowly about 2 hours. The saucepan must be filled up with more boiling water if wanted. When readv, remove the cloth and the paste, and wipe the bones. Fasten a small serviette round each bone, and serve them upright on a hot dish. Neat pieces of crisp toast should be served separately, and a marrow fork or spoon should be put down to each person. 2422. Mealy Puddings 1 lb. oatmeal. I Salt. Pepper. | lb. beef suet. 2 onions. | Long pudding skins.