One pint of cold boiled hominy ; two eggs ; a salt-
spoonful of salt ; and a tablespoonful of butter✪ Fine Hominy melted.
Break up the hominy fine with a fork, and add salt and
butter. Beat the eggs, — whites and yolks separately ;
add the yolks first, and last the whites ; and either fry
brown in a little butter or drop by spoonfuls on buttered
plates, and bake brown in a quick oven. This is a nice
side-dish at dinner. Oatmeal and wheat can be used in
the same way at breakfast.
Hasty Pudding, or Mush.
One cup of sifted Indian meal, stirred smooth in a
bowl with a little cold water. Have ready a quart of
boiling water, with a teaspoonful of salt✪ Hasty Pudding, or Mush, and pour in the
meal. Boil half an hour, or till it will just pour, stirring
often. To be eaten hot with butter and sirup. Rye or
graham flour can be used in the same way. If intended
to fry, pour the hot mush into a shallow pan which has
been wet with cold water to prevent its sticking. A
spoonful of butter may be added while hot, but is not
EGGS, CHEESE, AND BREAKFAST DISHES. 187
necessaiy. Cut in thin slices when cold ; flour each side ;
and fry brown in a little butter or nice drippings, serving
hot.
What to do with Cold Potatoes.
Chop, as for hash ; melt a tablespoonful of either butter
or nice drippings in a frying-pan ; add, for six or eight
good-sized potatoes, one even teaspoonful of salt and a
saltspoonful of pepper. When the fat boils, put in the
potatoes, and fry for about ten minutes, or until well
browned. As soon as the}^ are done, if not read}^ to use,
move to the back of the stove, that they may not burn.
Or cut each potato in lengthwise slices ; dredge on a
little flour ; and fry brown on each side, watching carefully
that they do not burn. The fat from two or three slices
of fried salt pork may be used for these.
Lyonnaise Potatoes.
Slice six cold boiled potatoes. Mince very fine an
onion and two or three sprigs of parsley, — enough to
fill a teaspoon. Melt in a frying-pan a tablespoonful of
butter ; put in the onion, and fry light brown ; then add
the potatoes, and fry to a light brown also, turning them
often. Put into a hot dish, stirring in the minced parsley,
and pouring over them smy butter that may be left in the
pan.
Stewed Potatoes.
One pint of cold boiled potatoes cut in bits ; one cup of
milk ; butter the size of an Ggg ; a heaping teaspoonful
of flour. Melt the butter in a saucepan ; add the flour,
and cook a moment ; and pour in the milk, an even tea-
188 EGGS, CHEESE, AND BREAKFAST DISHES.
spoonful of salt, and a saltspoonful of white pepper✪ Stewed Potatoes.
When it boils, add the potatoes. Boil a minute, and
serve.
Saratoga Potatoes.
Pare potatoes, and slice thin as wafers, either with a
potato- sheer or a thin-bladed, ver}^ sharp knife. Lay
in very cold water at least an hour before using. If for
breakfast, over-night is better. Have boiling lard at
least three inches deep in a frying kettle or pan. Dry
the potatoes thoroughly in a towel, and drop in a few
slices at a time, frying to a golden brown. Take out
with a skimmer, and lay on a double brown paper in
the oven to dry, salting them lightly. They ma}^ be
eaten either hot or cold. Three medium-sized potatoes
will make a large dishful ; or, as thej^ keep perfectl}^ well,
enough may be done at once for several meals, heating
them a few minutes in the oven before using.
Page 94 · 5 recipe records on this page
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One pint of cold boiled hominy ; two eggs ; a saltspoonful of salt ; and a tablespoonful of butter melted. Break up the hominy fine with a fork, and add salt and butter. Beat the eggs, — whites and yolks separately ; add the yolks first, and last the whites ; and either fry brown in a little butter or drop by spoonfuls on buttered plates, and bake brown in a quick oven. This is a nice side-dish at dinner. Oatmeal and wheat can be used in the same way at breakfast.
Hasty Pudding, or Mush.
One cup of sifted Indian meal, stirred smooth in a bowl with a little cold water. Have ready a quart of boiling water, with a teaspoonful of salt, and pour in the meal. Boil half an hour, or till it will just pour, stirring often. To be eaten hot with butter and sirup. Rye or graham flour can be used in the same way. If intended to fry, pour the hot mush into a shallow pan which has been wet with cold water to prevent its sticking. A spoonful of butter may be added while hot, but is not
necessaiy. Cut in thin slices when cold ; flour each side ; and fry brown in a little butter or nice drippings, serving hot.
What to do with Cold Potatoes.
Chop, as for hash ; melt a tablespoonful of either butter or nice drippings in a frying-pan ; add, for six or eight good-sized potatoes, one even teaspoonful of salt and a saltspoonful of pepper. When the fat boils, put in the potatoes, and fry for about ten minutes, or until well browned. As soon as the}^ are done, if not read}^ to use, move to the back of the stove, that they may not burn.
Or cut each potato in lengthwise slices ; dredge on a little flour ; and fry brown on each side, watching carefully that they do not burn. The fat from two or three slices of fried salt pork may be used for these.
Lyonnaise Potatoes.
Slice six cold boiled potatoes. Mince very fine an onion and two or three sprigs of parsley, — enough to fill a teaspoon. Melt in a frying-pan a tablespoonful of butter ; put in the onion, and fry light brown ; then add the potatoes, and fry to a light brown also, turning them often. Put into a hot dish, stirring in the minced parsley, and pouring over them smy butter that may be left in the pan.
Stewed Potatoes.
One pint of cold boiled potatoes cut in bits ; one cup of milk ; butter the size of an egg ; a heaping teaspoonful of flour. Melt the butter in a saucepan ; add the flour, and cook a moment ; and pour in the milk, an even tea-
spoonful of salt, and a saltspoonful of white pepper. When it boils, add the potatoes. Boil a minute, and serve.
Saratoga Potatoes.
Pare potatoes, and slice thin as wafers, either with a potato-sheer or a thin-bladed, very sharp knife. Lay in very cold water at least an hour before using. If for breakfast, over-night is better. Have boiling lard at least three inches deep in a frying kettle or pan. Dry the potatoes thoroughly in a towel, and drop in a few slices at a time, frying to a golden brown. Take out with a skimmer, and lay on a double brown paper in the oven to dry, salting them lightly. They may be eaten either hot or cold. Three medium-sized potatoes will make a large dishful ; or, as thej^ keep perfectl}^ well, enough may be done at once for several meals, heating them a few minutes in the oven before using.
Records on this page
Fine HominyFine Hominy CakesHasty Pudding, or MushStewed PotatoesLyonnaise Potatoes