The complete cook book

Take cold-boiled hominy and cut into slices; dip each slice into beaten egg; roll in bread crumbs; fry in very hot butter or lard until a good golden brown, and serve. FRIED MUSH. Make a good smooth mush of one and a half cups of boiling water, one-half teaspoonful of salt and one-half cup of cornmeai stirred slowly into it, and boil briskly until well-cooked. Meal made of old corn is apt to be dryer than that made of new, so care should be taken not to get the mush too thick. When cold, add one egg and mix thoroughly with a wire potato masher or a strong cooking spoon — the egg must be worked thoroughly through all of it — then add flour enough to make into cakes. Now put a spoonful of good, sweet lard into your frying pan, and, when hot, put your mush cakes into it and fry them a rich brown on each side, then place on a hot platter and serve. FRIED MUSH. Most of us do not care for the simple supper fare of our grandparents — a bowl of mush and milk — and yet it is seldom seen in these days. For the reason of its rarity it is to come a great luxury. It should be cooked for three hours, or, like the traditional Finney turnip, "till it can boil no longer. ' ' Allowed to cool in moulds, sliced and fried, it makes a delicious breakfast dish. 138 The Complete Cook Book. CROQUETTES, CUTLETS, ETC. EGG CUTLETS. Six hard-boiled eggs, one raw egg, well beaten, six drops onion juice, six drops lemon juice, one teaspoonful of chopped parsley, one cup of cream or milk, one tablespoonful of butter and two tablespoonfuls of flour. Salt and pepper to taste. Put milk into a double boiler and when it reaches boiling point add flour and butter, which must first be rubbed smoothly together. Now chop your hard-boiled eggs coarsely and add to them butter, onion juice, salt, pepper, lemon juice and raw eggs. Add this mixture to your cream sauce and cook until almost too thick to stir ; then turn out on a platter, and when cool add the parsley and form into cutlets. Dip in beaten egg and cracker crumbs and fry a light brown in boiling fat. Stick a sprig of parsley or paper frill on the small end of each, and serve with Piquant sauce and green peas. NEVADA LOBSTER CUTLETS. Pick the meat from the shell of a boiled lobster and pound in a mortar with one tablespoonful of butter; salt and pepper to taste. After it is beaten to a smooth paste shape into cutlets; dip in beaten egg and bread crumbs and fry in smoking fat. Drain well and serve with Bechamel sauce. SAN FRANCISCO CHICKEN CUTLETS. Cut the breasts and white meat from several chickens or a turkey, reserving as many breasts as you wish for cutlets. With the remainder make a mince, adding The Complete Cook Book. 139 to it the yolks of two hard-boiled eggs, a half-cup of boiled chestnuts and some finely rolled bread crumbs. Pound this to a paste in a mortar, and then press through a colander. Flavor with a tiny bit of nutmeg, a teaspoonf ul of roasted ' powdered parsley, the grated juice of a shalot, two drops of essence of celery, salt and pepper to taste. Add enough rich fresh cream to bind all together, then with a broad bladed knife spread the mince smoothly, evenly and fully half an inch thick upon the chicken breasts. Have ready an equal quantity of tongue, ham and truffles cut into tiny rounds, with which dot the chicken breast. Place in a chafing dish, leaving quite a space between each one. Put in a liberal lump of fresh butter, and stew slowly, adding enough chicken broth to keep from burning. Serve very hot, surrounded by parsley, dotted with truffles and roasted chestnuts. This was give me by a noted housekeeper of the "Golden Gate City." SWEETBEEAD CUTLETS.