(7) Put H breakfast- cupfuls of cold boiled Hominy in a
basin, and mix with it 1J breakfast-cupfuls of sour milk, 2oz.
of warmed butter, 2oz. of moist sugar, 6 table-spoonfuls of
flour, a small quantity of salt, 1 teaspoonful of bicarbonate
of soda dissolved in a little warm water, and a sufficient
quantity of beaten eggs to bind the whole. When perfectly
smooth, divide the mixture into small equal-sized portions
and bake them in a quick oven.
Hominy Cheese Cakes.— Put 2 breakfast-cupfuls of cold
boiled Hominy into a basin, and stir in gradually with it
1 pint of new milk, mixing it perfectly smooth and free from
lumps; add four well-beaten eggs, 2oz. of warmed butter,
ilb. of well-washed currants, Jib. of moist sugar, 2oz. of
thinly-shred mixed candied peel, 1 saltspoonful of salt, and
a few drops of essence of vanilla or any other flavouring.
Beat the mixture with a wooden spoon until all the ingre-
dients are well mixed. Butter some patty-pans, lino them
with a short-paste, put some of the mixture in each, and
bake them in a moderate oven. Serve hot or cold.
Hominy Croquettes.— (1) Put 1 pint of cooked Hominy in a
saucepan with 1 or 2 table-spoonfuls of hot milk, and stir
it over the fire till hot. Take it off the fire, mix the beaten
yolk of an egg with it, season to taste with salt, and leave
till cool. Shapo the mixture into croquettes, then roll them
in breadcrumbs, dip in beaten egg, and roll them in bread-
crumbs again. Put a lump of butter in a frying-pan, make
it hot, then put in the croquettes, and fry them. When
browned, drain them, put on a folded napkin or an orna-
mental dish-paper on a hot dish, and serve. See Fig. 958.
(2) Soak jib. of Hominy in boiling water for an hour, then
1 put it into a lined stewpan with about lqt. of milk, and stew
Sauces, &c., referred to, see under their special heads.
768
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Hominy — continued.
gently until tender. Put in loz. of butter✪ Hominy and Cornflour Cakes and a beaten egg,
season to taste with salt and pepper, mix it thoroughly off
the fire, and turn into a basin. When cold, shape the Hominy
into balls about the size of eggs, dip them in beaten egg,
and roll in finely-grated breadcrumbs. Put plenty of oil into
a flat stewpan, place it oyer the fire, and when blue smote
rises put in the balls, a few at a time, and fry until nicely
and equally browned. As the balls are done, put them to
drain on a sheet of kitchen-paper in front of the fire. Spread
a fancy-edged dish-paper or a folded napkin on a hot dish,
arrange the croquettes in the centre, garnish them with a
thick border of fried parsley, and serve with onion sauce.
Fig. 958. Hominy Croquettes.
(3) Put Alb. or so of Hominy into a saucepan with sufficient
milk or water to moisten, boil slowly, and add a seasoning of
onions, salt, and pepper. Form the paste into balls, roll them
well first in breadcrumbs, then in beaten egg, and lastly
breadcrumbs again ; plunge them into a saucepan of boiling
fat, and fry to a light golden colour. Take them out, drain,
and they are ready for use.
Page 116 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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(7) Put H breakfast- cupfuls of cold boiled Hominy in a
basin, and mix with it 1J breakfast-cupfuls of sour milk, 2oz.
of warmed butter, 2oz. of moist sugar, 6 table-spoonfuls of
flour, a small quantity of salt, 1 teaspoonful of bicarbonate
of soda dissolved in a little warm water, and a sufficient
quantity of beaten eggs to bind the whole. When perfectly
smooth, divide the mixture into small equal-sized portions
and bake them in a quick oven.
Hominy Cheese Cakes.— Put 2 breakfast-cupfuls of cold
boiled Hominy into a basin, and stir in gradually with it
1 pint of new milk, mixing it perfectly smooth and free from
lumps; add four well-beaten eggs, 2oz. of warmed butter,
ilb. of well-washed currants, Jib. of moist sugar, 2oz. of
thinly-shred mixed candied peel, 1 saltspoonful of salt, and
a few drops of essence of vanilla or any other flavouring.
Beat the mixture with a wooden spoon until all the ingre-
dients are well mixed. Butter some patty-pans, lino them
with a short-paste, put some of the mixture in each, and
bake them in a moderate oven. Serve hot or cold.
Hominy Croquettes.— (1) Put 1 pint of cooked Hominy in a
saucepan with 1 or 2 table-spoonfuls of hot milk, and stir
it over the fire till hot. Take it off the fire, mix the beaten
yolk of an egg with it, season to taste with salt, and leave
till cool. Shapo the mixture into croquettes, then roll them
in breadcrumbs, dip in beaten egg, and roll them in bread-
crumbs again. Put a lump of butter in a frying-pan, make
it hot, then put in the croquettes, and fry them. When
browned, drain them, put on a folded napkin or an orna-
mental dish-paper on a hot dish, and serve. See Fig. 958.
(2) Soak jib. of Hominy in boiling water for an hour, then
1 put it into a lined stewpan with about lqt. of milk, and stew
Sauces, &c., referred to, see under their special heads.
768
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Hominy — continued.
gently until tender. Put in loz. of butter and a beaten egg,
season to taste with salt and pepper, mix it thoroughly off
the fire, and turn into a basin. When cold, shape the Hominy
into balls about the size of eggs, dip them in beaten egg,
and roll in finely-grated breadcrumbs. Put plenty of oil into
a flat stewpan, place it oyer the fire, and when blue smote
rises put in the balls, a few at a time, and fry until nicely
and equally browned. As the balls are done, put them to
drain on a sheet of kitchen-paper in front of the fire. Spread
a fancy-edged dish-paper or a folded napkin on a hot dish,
arrange the croquettes in the centre, garnish them with a
thick border of fried parsley, and serve with onion sauce.
Fig. 958. Hominy Croquettes.
(3) Put Alb. or so of Hominy into a saucepan with sufficient
milk or water to moisten, boil slowly, and add a seasoning of
onions, salt, and pepper. Form the paste into balls, roll them
well first in breadcrumbs, then in beaten egg, and lastly
breadcrumbs again ; plunge them into a saucepan of boiling
fat, and fry to a light golden colour. Take them out, drain,
and they are ready for use.