Buckeye cookery

One two quarts salted water to two cups best white winter wheat; i “boil two or three hours in a custard-kettle: Or, soak over night and. boil at least three-fourths of an hour: Or, put boiling water in a pan or small tin bucket, set on stove, stir in wheat, set in steamer and “steam four hours: Or, makea strong sack of thick muslin or drilling, “moisten wheat with cold water, add a little salt, place in sack, leaving half the space for wheat to swell in. Fit a round sheet of tin, perforated with holes half an inch in diameter, to the inside of ordinary kettle, so that it will rest two or three inches from the — bottom; lay sack on the tin, put in water enough to reach tin, and boil from three to four hours, supplying water as it evaporates. Serve with butter and syrup, or creamand sugar. When cold, slice and fry; or warm with a little milk and salt in a pan greased with a little butter; or make in griddle-cakes with a batter of eggs, egg and a little flour, and pinch of salt. Foxe Warre Hominy or Gris. _ Take two cups to two quarts salted water, soak over night, oe | Make fritters well and beat thoroughly. A good batter for “them is two eggs, one half-pint milk, one tea-spoon salt, and two — eups flour; have the lard in which to cook them nice and sweet and hot. Clarified fat boils at about five hundred degrees—more than — _ double the heat of boiling water—and fat actually boiling will burn — to a cinder any thing that is dropped into it. The proper cooking © _ heat is three hundred and seventy-five degrees, and is indicated by a blue smoke arising from the surface of the fat. When this point is reached, the fat may be held at that degree of heat, and prevented from burning by dropping into it a peeled potato or a piece — of hard bread, which furnishes something for the fat to act on. _ The heat may also be tested by dropping in a teaspoon of the batter; if the temperature is right it will quickly rise in a light ball — _ with a splutter, and soon brown; take up carefully the moment they are done, with a wire spoon; ani in a hot colander, and sift pow- - dered sugar over them: serve hot. Pork fritters are made by — dipping thin bits of breakfast-bacon or fat pork in the batter: fruit _ fritters by chopping any kind of fresh or canned fruit fine and mix- _ Ing it with batter, or by dipping quarters or halves in batter. The _ fruit may be improved in flavor by sprinkling sugar and grated : lemon peel over it, and allowing it to remain two or three hours, — y after which drain and dip as above. Batters for fritters should be. made an hour before using, as the grains of flour swell by standing _ after being moistened, and thus become lighter. Add the whites of eggs just before frying. It is better fot to use sugar én batter, — : as it tends to make it heavy. Sprinkle over them in the dish when bs just ready to serve. sina ALABAMA Rick FRITTERs. | our eggs beaten very light, one pint milk, one cup boiled rice, thre tea-spoons baking- powder in one ee flour ; bigest into: a ; ! Make : a batter j in ee ‘ake one cup Loe milk: te fia cups ee f o flour, a heaping tea-spoon baking powder, two eggs beaten sepre Brately, one table-spoon ioe and -Salt-spoon salt ; eat the milk a then add flour and wwiiites of eggs; stir all together, da . cow in thin slices of good sour apples, dipping the batter ae over them; drop in boiling lard in large spoonfuls with a piece of |= ; apple in peak and fry to a good brown. Serve with ae pate a Cram Frrrrers. eee Bee. Palio raw clams, chopped fine, and make a batter with juice, am ae equal quantity of sweet milk, four eggs to each pint of liquid, and flour sufficient to stiffen; fry like other shrimp or other things. iS: iF Corn Ovsrers. | ; a “To one quart grated corn add one egg and three or four grated