Next day put it Into a pot with at least two quarts of water to a quart of hominy, and boil slowly for three hours, or until it is soft. Drain in a colander, heap in a vegetable dish, and stir in butter, pepper, and salt✪ Hominy. Soak the small hominy in the same way, and boil in as much water slowly, stirring constantly to the last. It should be thick, and may be eaten at break- fast with sugar, cream, and nutmeg. It is a good and wholesome dish for children. The water in which it is boiled should be slightly salt. If soaked in warm water and the same be changed once or twice for warmer, it will boil soft in an hour. Boil in the last water. Fried Hominy. (American Recipe.) If the large kind, put a good lump of butter or dripping in the frying-pan, and heat. Turn in some cold boiled hominy, and cook until the under side is browned. Place a dish upside down on the frying- pan and upset the latter, that the brown crust may be uppermost. Eat with meat. Cut the small hominy in slices and fry in hot lard or dripping. Or, moisten to a soft paste with milk, beat in some melted butter, bind with a beaten ^gg, form into round cakes with your hands, dredge with flour, and fry a light brown. 344 SPINACH. Hominy Croquettes. (American Recipe.) To a cupful of cold boiled hominy (small-grained) add a tablespoonful of melted butter and stir hard, moistening gradually with a cupful of milk ; beat to a soft, light paste. Put in a teaspoonful of white sugar, and lastly a well-beaten ^^g. Roll into oval balls with floured hands, dip in beaten ^g^, then in rusk crumbs, and fry in hot lard. Spinach, Chicory, and Sorrel. The leaves of these vegetables are treated in the same way. If not young and tender the stems must be removed before boiling. Wash, cook in boiling water, drain from the water, chop, and pass through the sieve or tamis. Warm with either cream, butter, or good stock. If liked, one or two yolks of eggs may be stirred in. These vegetables may be used as garnish for the centre of cutlets, &c. ; or as second-course dishes. In the latter case they must be sent up in a deep dish, so as to keep warm ; arranged as a pyramid, and dotted over, or framed in with fried croutons. These may be the shape of wafers, triangles, almonds, or crescents. As garnish to cutlets, turnip tops or green cab- bage may be dressed like spinach when the latter is not plentiful, only the tender leaves being used. TOMATOES, 345 Spinach dressed in German Fashion. Wash it clean, and boil for a quarter of an hour with some salt. Then squeeze quite dry, and cut very finely. Mix 6 ozs. butter, i oz. breadcrumbs, and some very finely minced onion, and a quarter of a pint of cream or good milk. Boil all up together with the spinach, and serve. Dressed Tomatoes. Select tomatoes of an equal size, ripe but not over- ripe, cut a slice off the stem part, so as to be able to take out the pulp without breaking the rind. Remove all the seeds, or pips, stew down the pulp and mix with it shallots, parsley, a little grated ham, and browned breadcrumbs with yolk of ^gg, and salt to taste✪ Dressed Tomatoes. Let the mixture be quite smooth ; when cold fill your tomato rinds, sprinkle buttered breadcrumbs on each, and finish in the oven. The dish which is put in the oven must be buttered, and the tomatoes must be basted with butter.

AI-modernized reading of the original text

Next day put it Into a pot with at least two quarts of water to a quart of hominy, and boil slowly for three hours, or until it is soft. Drain in a colander, heap in a vegetable dish, and stir in butter, pepper, and salt. Soak the small hominy in the same way, and boil in as much water slowly, stirring constantly to the last. It should be thick, and may be eaten at breakfast with sugar, cream, and nutmeg. It is a good and wholesome dish for children. The water in which it is boiled should be slightly salt. If soaked in warm water and the same be changed once or twice for warmer, it will boil soft in an hour. Boil in the last water. Fried Hominy. (American Recipe.) If the large kind, put a good lump of butter or dripping in the frying-pan, and heat. Turn in some cold boiled hominy, and cook until the under side is browned. Place a dish upside down on the fryingpan and upset the latter, that the brown crust may be uppermost. Eat with meat. Cut the small hominy in slices and fry in hot lard or dripping. Or, moisten to a soft paste with milk, beat in some melted butter, bind with a beaten egg, form into round cakes with your hands, dredge with flour, and fry a light brown. 344 SPINACH. Hominy Croquettes. (American Recipe.) To a cupful of cold boiled hominy (small-grained) add a tablespoonful of melted butter and stir hard, moistening gradually with a cupful of milk ; beat to a soft, light paste. Put in a teaspoonful of white sugar, and lastly a well-beaten ^^g. Roll into oval balls with floured hands, dip in beaten egg, then in rusk crumbs, and fry in hot lard. Spinach, Chicory, and Sorrel. The leaves of these vegetables are treated in the same way. If not young and tender the stems must be removed before boiling. Wash, cook in boiling water, drain from the water, chop, and pass through the sieve or tamis. Warm with either cream, butter, or good stock. If liked, one or two yolks of eggs may be stirred in. These vegetables may be used as garnish for the centre of cutlets, &c. ; or as second-course dishes. In the latter case they must be sent up in a deep dish, so as to keep warm ; arranged as a pyramid, and dotted over, or framed in with fried croutons. These may be the shape of wafers, triangles, almonds, or crescents. As garnish to cutlets, turnip tops or green cabbage may be dressed like spinach when the latter is not plentiful, only the tender leaves being used. TOMATOES, 345 Spinach dressed in German Fashion. Wash it clean, and boil for a quarter of an hour with some salt. Then squeeze quite dry, and cut very finely. Mix 6 ozs. butter, i oz. breadcrumbs, and some very finely minced onion, and a quarter of a pint of cream or good milk. Boil all up together with the spinach, and serve. Dressed Tomatoes. Select tomatoes of an equal size, ripe but not overripe, cut a slice off the stem part, so as to be able to take out the pulp without breaking the rind. Remove all the seeds, or pips, stew down the pulp and mix with it shallots, parsley, a little grated ham, and browned breadcrumbs with yolk of ^gg, and salt to taste. Let the mixture be quite smooth ; when cold fill your tomato rinds, sprinkle buttered breadcrumbs on each, and finish in the oven. The dish which is put in the oven must be buttered, and the tomatoes must be basted with butter.

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