English and French cookery

Hominy for Breakfast. — Soak 1 pint hominy in 2J pints boiling water over-night, in a vessel with a tight cover ; in the morning add i pint sweet milk and salt to flavour properly. To prevent burning and save attention, the vessel of hominy may be put in a larger saucepan containing water. Place on a brisk fire, and boil for about J hour. The addition of a sweet sauce made of dissolved white sugar adds greatly to the charm of this breakfast dish. Hominy Milk. — Soak \ pound of crushed hominy in water 12 hours, and then boil it in milk over a slow fire 2 hours. It must be about the consistence of rice milk when brought to table. Boiled Macaroni. — Boil 1 pound of macaroni, in milk or water, for about § hour, adding a piece of butter, some salt, and an onion stuck with a few cloves. When done drain the macaroni, and put in an enamelled saucepan, with 2 tablespoonfuls of grated Parmesan cheese, a little nutmeg, some pepper, salt, and as much cream or condensed milk as will make plenty of sauce. Stew the whole gently for a few minutes, then serve very hot. Macaroni Cheese. — Boil and drain \ poimd macaroni, mix therewith 1 ounce butter and 2 ounces grated cheese : pepper or cayenne and salt to taste. Put the macaroni in a dish and strew over it sufficient grated cheese to cover, run a little dissolved butter over the top, and put it in the oven till it is a bright-yellow colour ; serve quickly. Meringues. — Take h pound finely-powdered sugar, mix it lightly and expeditiously with 5 whites of eggs whisked to a firm froth. When the sugar has been all put in, fill a tablespoon with the paste, and smooth with another spoon to the desired egg-like shape, always remembering that after the sugar has been added to the white of egg, the batter should not be worked over-much, or it will become soft and difficult to mould into meringues. Drop them separately, and about 2 inches apart, on strips of stiff white paper, and keep them well shaped with the spoon. Sift sugar over ; let them lie for about 2 minutes, shake off the loose sugar, place the meringues on baking-boards, and bake in a moderate oven until a light fawn colour is reached ; if baked too much their appearance will be spoiled. When sufficiently coloured and a little cooled, pass a thin knife under each, to slip them from the paper, scoop out a portion of the soft part, and replace in the oven to dry. Before using, fill the hollow with whipped cream, and put two meringues together. To secure variety, finely-chopped almonds or currants may be sprinkled over the top, and the insides filled with Southwell’s excellent jellies or preserves. Meringue shells are sold ready prepared at a small cost, and economize time. Mincemeat. — 1 pound beef suet, 1 pound apples, 1 pound currants, 1 pound raisins, \ pound moist sugar, \ pound citron, 2 ounces candied lemon, 2 ounces candied orange peel, 1 nutmeg, \ ounce salt, J ounce ginger, % ounce allspice, \ ounce cloves, juice and peel of 2 lemons, 1 wineglass brandy and of white wine. Chop the suet fine, add the