Wash one pint of very fine grits through two waters. Pour over two quarts of boiling water and one teaspoonful of salt✪ Fine Grits Boiled. Boil one hour at least, stirring frequently and thoroughly. Be careful not to let it scorch. 98 THE NEW ANNIE DENNIS COOK BOOK Baked Hominy^ No. 1 Two teacupfuls of boiled hominy, one teacupful of sweet milk, two well beaten eggs, a pinch of salt and a little butter. Mix well, pour in a baking dish and bake in a hot oven, a delicate brown. Baked Hominy, No. 2 Prepare as for croquettes, add one cupful of nuts, finely chopped, place in a baking pan, dust with bread crumbs and place small piece of butter on crumbs✪ Baked Hominy, No. 2 and bake. Fried Hominy Boil hominy, put in a dish, or mold ; when cold and hard, cut in thin slices, dip in a flour batter, or meal^ and fry in boiling lard✪ Fried Hominy. An Qg^ added to the batter adds to the appearance of the hominy, making it a more delicate brown. Mush To one teacupful of corn meal, add half a teaspoon- ful of salt; moisten with cold water. Place on a fire, in a frying pan, five teacupfuls of boiling water✪ Mush; stir in meal, stirring constantly for fifteen minutes; then place on back of stove, to bubble steadily, one hour. Serve with butter, or milk and sugar if liked. Com Meal Gruel for Invalids Two tablespoonfuls of meal, sifted, four teacupfuls of boiling water✪ Corn Meal Gruel for Invalids, which has been placed in a stew pan, over the fire. Stir in slowly the meal. Boil one hour, stirring constantly the first fifteen minutes, then oc- casionally until done. OATMEAL Wash well in cold water to get out all trash. To one teacupful of oatmeal add two even teaspoonfuls of salt and one quart of water✪ Oatmeal, hot or cold. Place in a por- celain lined kettle, or boiler if possible. When it be- gins to thicken, stir well ; then let boil for three hours THE NEW ANNIE DENNIS COOK BOOK 99 without further attention, except to see that it does not scorch, keeping it closely covered. Serve when done in a covered dish; and at table with milk and sugar if liked, or butter. Rolled Oats Put two teacupf uls of rolled oats in a double boiler ; add one teaspoonful of salt and four teacupfuls of boiling water✪ Rolled Oats ; boil half hour and serve with cream or sweet milk and sugar, or with butter. Oatmeal Fried Put oatmeal, which has been cooked, into a mold wet with cold water. Let it stand until thoroughly- cold; slice and roll in egg and bread crumbs and fry- in boiling lard. Serve with butter and sugar or syrup. Oatmeal Pudding Mix two ounces of fine Scotch oatmeal in a half teacupf ul of sweet milk; add to it two teacupfuls of boiling sweet milk. Sweeten to taste, and stir over the fire for ten minutes ; then add two ounces of sifted bread crumbs; stir until stiff, then add one ounce of butter, and one or two well beaten eggs✪ Oatmeal Pudding. Flavor with lemon or nutmeg, and bake in buttered dish slowly one hour. Oatmeal Muffins, No. 1 To one eggy beaten well, add one teacupful of oat- meal flour, in which a teaspoonful of baking powder✪ Oatmeal Muffins, No. 1 has been sifted. Bake in hot, well greased muffin pans. Oatmeal Muffins, No. 2 Mix two teacupfuls of sour milk, or buttermilk, with two of oatmeal flour; add two tablespoonfuls of sugar and one even teaspoonful of soda, the same of salt✪ Oatmeal Muffins, No. 2. Sift the soda and mix with half the milk and add last. Beat well and bake in hot, well greased muffin rings.

AI-modernized reading of the original text

Wash one pint of very fine grits through two waters. Pour over two quarts of boiling water and one teaspoonful of salt. Boil one hour at least, stirring frequently and thoroughly. Be careful not to let it scorch. Baked Hominy, No. 1 Two teacupfuls of boiled hominy, one teacupful of sweet milk, two well beaten eggs, a pinch of salt and a little butter. Mix well, pour in a baking dish and bake in a hot oven, a delicate brown. Baked Hominy, No. 2 Prepare as for croquettes, add one cupful of nuts, finely chopped, place in a baking pan, dust with bread crumbs and place small piece of butter on crumbs and bake. Fried Hominy Boil hominy, put in a dish, or mold ; when cold and hard, cut in thin slices, dip in a flour batter, or meal, and fry in boiling lard. An egg added to the batter adds to the appearance of the hominy, making it a more delicate brown. Mush To one teacupful of corn meal, add half a teaspoonful of salt; moisten with cold water. Place on a fire, in a frying pan, five teacupfuls of boiling water; stir in meal, stirring constantly for fifteen minutes; then place on back of stove, to bubble steadily, one hour. Serve with butter, or milk and sugar if liked. Com Meal Gruel for Invalids Two tablespoonfuls of meal, sifted, four teacupfuls of boiling water, which has been placed in a stew pan, over the fire. Stir in slowly the meal. Boil one hour, stirring constantly the first fifteen minutes, then occasionally until done. OATMEAL Wash well in cold water to get out all trash. To one teacupful of oatmeal add two even teaspoonfuls of salt and one quart of water, hot or cold. Place in a porcelain lined kettle, or boiler if possible. When it begins to thicken, stir well ; then let boil for three hours without further attention, except to see that it does not scorch, keeping it closely covered. Serve when done in a covered dish; and at table with milk and sugar if liked, or butter. Rolled Oats Put two teacupfuls of rolled oats in a double boiler ; add one teaspoonful of salt and four teacupfuls of boiling water ; boil half hour and serve with cream or sweet milk and sugar, or with butter. Oatmeal Fried Put oatmeal, which has been cooked, into a mold wet with cold water. Let it stand until thoroughlycold; slice and roll in egg and bread crumbs and fryin boiling lard. Serve with butter and sugar or syrup. Oatmeal Pudding Mix two ounces of fine Scotch oatmeal in a half teacupful of sweet milk; add to it two teacupfuls of boiling sweet milk. Sweeten to taste, and stir over the fire for ten minutes ; then add two ounces of sifted bread crumbs; stir until stiff, then add one ounce of butter, and one or two well beaten eggs. Flavor with lemon or nutmeg, and bake in buttered dish slowly one hour. Oatmeal Muffins, No. 1 To one egg, beaten well, add one teacupful of oatmeal flour, in which a teaspoonful of baking powder has been sifted. Bake in hot, well greased muffin pans. Oatmeal Muffins, No. 2 Mix two teacupfuls of sour milk, or buttermilk, with two of oatmeal flour; add two tablespoonfuls of sugar and one even teaspoonful of soda, the same of salt. Sift the soda and mix with half the milk and add last. Beat well and bake in hot, well greased muffin rings.

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Baked Hominy, No. 1Fine Grits BoiledBaked Hominy, No. 2Fried HominyFried HominyOatmeal FriedMushBoiled OatmealCorn Meal Gruel for InvalidsOatmealRolled OatsOatmeal PuddingOatmeal Muffins, No. 1Oatmeal Muffins, No. 2

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