The universal cookery book

“ One pint of fresh boiled hominy (or cold hominy may be used ; if the latter, break into grains, as lightly as possible, with a fork, and heat in a farinakettle without adding water), one tablespoonful of water, two eggs — whites and yolks beaten separately. Stir the yolks into the hominy first, then the whites, and a teaspoonful of salt if the hominy has not been salted in cooking ; or, if it has, use half a teaspoonful. Drop, in tablespoonfuls, on well-buttered tin sheets, and bake to a good brown in a quick oven. SALLY LUNN. Sally Lunn. “One quart of flour, butter the size of an egg, three tablespoonfuls of sugar, two eggs, two teacupfuls of milk, two teaspoonfuls of cream-tartar and one of soda, a little salt. “ Stir the sugar, cream-tartar, and salt in the flour, add the eggs without beating, the butter melted, and the milk with the soda dissolved in it.” Rice Waffles. Rub through a sieve one pint of warm boiled rice ; add to it a tablespoonful of dry flour, two-thirds of a teaspoonful of salt, two teaspoonfuls of bakingpowder. Beat separately the yolks and whites of three eggs ; add to the yolks three gills of milk, work it into the flour, then add an ounce of melted butter ; beat the whites of eggs thoroughly ; mix the whole together. Heat the waffle-iron, and grease it evenly (a piece of salt pork is best for this purpose) ; pour the batter into the half of the iron over the range until nearly two-thirds full, cover, allow to cook a moment, then turn and brown slightly on the other side. — The Cook. (By per) Rye Muffins. Two cups rye, one-half cup of flour, one egg, one-fourth cup molasses, milk to mix quite soft ; two scant teaspoons Royal powder sifted with meal and flour. Have your pans very hot before putting in the mixture. —From “ Woman's Hour)' Boston Globe. (By per.) i6o OATEN CAKES. Oaten Cakes. A quarter of a pound of butter to two pounds of oatmeal, then add as much water as will just work them together, but the less the better, and hot water is best ; roll them out with a rolling-pin, as thin as possible. One side should be done on the griddle, and the other on the toaster. — Dainty Dishes : Lady Harriet St. Clair. Frumenty. Boil wheat till it comes to a jelly, and to a quart of this add, by degrees, two quarts of new milk. Stir and boil till well mixed. Beat the yolks of three eggs with a little nutmeg, and sugar to sweeten it to taste ; stir this well in over the fire ; pour it into deep dishes, and eat either hot or cold. — Dainty Dishes : Lady Harriet St. Clair. I own that I am somewhat of a devotee. I love to keep all festivals, to taste all feast-offerings, from fermety (or hximztYy, frunicn/um) at Christmas, to the pancakes at Shrovetide. These things always seem better on those days ; as the bread “ in the holy days ” is ever better than the bread at school, though it come from the same oven. — Essays of Elia : Charles Lamb. CHAPTER XIV. PUDDINGS. PUDDINGS. AN APPLE PUDDING. One morning, a little while after our party, mother was making an apple-pudding for dinner, when Madam Pennington and Miss Elizabeth drove round to the door. Ruth was out at her lessons. Barbara was busy helping Mrs. Holabird. Rosamond went to the door, and let them into the brown room.