ten minutes, stirring constantly, and serve. Use the meal, not the
flour ; the latter is used for bread, although some prefer the meal
both for mush and bread.
Hominy. — There are several kinds, the Hulled Hominy, which
we give in vegetables and the Coarse Hominy^ which is cooked as
Cracked Wheat except t^ing a pint to three pints water. The Fine
Hominy or Chrite is cut in smaller pieqes and cooked as aboye, some
using less water.^ The addition of the tablespoon or two of cream,
as directed in preface, is especially nice for hominy and barley.
Samp J which is the third variety and is cut very much* finer than
the grits, is cooked in same way, taking a pint to two quarts water,
and will steam in about three hours ; or either kind may be simply
cooked an hour in an ordinary kettle, and is nice either warm or
cold with cream and sugar, or maybe served as a vegetable with any
meat. A much-prized dish is Fried Hominy ; slice when cold and
fry in frying pan or on a greased griddle. Fiying like Fritters is
not so nice for the coarse grains, as they crumble so easily.
Oatmeal. — ^To be wholesome this must be well cooked^ and not the
pasty, half-cooked mass sometimes served. There are a few persons
with venr delicate digestive powers who should only eat the rearled
Oatmeal (the outer husks ot the grain being irritating). This and
Ihe Rolled Oatmeal are better for mush, while the finer, almost a
flour is better for cakes, rolls, etc. When made in ordinary kettle
liave three pints boiling water, and stir in slowly cup of oatmeal
(some wet it before adding), season with salt and boil an hour ; if
ioo stiflf add more hot water, or if too thin cook longer. But it is
better cooked in a custard kettle, when cook as Gluten Mush, using
one pint to two quarts water, sifting slowly into the salted, boiling
water as directed in preface, and placing in the outer kettle for
three or four hours. For ^ew York MusK naix half pint oatmeal
in quart boiling milk In custard kettle, add quart boiling water and
cook an hour and a half, season witn salt and serve. Or With
Onions^ cook till tender one sliced onion in one quart milk, add
half pint oatmeal mixed smooth in half pint milk ; cook an hour^
reason and serve with meat. For Jellied Oatmeal boil in ousted
kettle three heaf)ing tablespoons meal in auart milk two or three
hours. A few raisins, stoned dates or fresn fruit may be added ;
cool in cups and serve with fruit juice or cream and sugar. For
Steamed Oatmealj add half pint to one quart cold water and tea
fipoon salt, place in pan and steam in patent steamer or in steamer
over a kettle of water or in a custard kettle from three to five hours.
This is the easiest and best way of cooking oatmeal.
470 MU8HB00MS.
✪ Broiled Mushrooms
Page 402 · 1 recipe record on this page
Presented as published in 1890. 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
ten minutes, stirring constantly, and serve. Use the meal, not the flour; the latter is used for bread, although some prefer the meal both for mush and bread.
Hominy.—There are several kinds, the Hulled Hominy, which we give in vegetables and the Coarse Hominy, which is cooked as Cracked Wheat except taking a pint to three pints water. The Fine Hominy or Grite is cut in smaller pieces and cooked as above, some using less water. The addition of the tablespoon or two of cream, as directed in preface, is especially nice for hominy and barley. Samp, which is the third variety and is cut very much finer than the grits, is cooked in same way, taking a pint to two quarts water, and will steam in about three hours ; or either kind may be simply cooked an hour in an ordinary kettle, and is nice either warm or cold with cream and sugar, or maybe served as a vegetable with any meat. A much-prized dish is Fried Hominy ; slice when cold and fry in frying pan or on a greased griddle. Fiying like Fritters is not so nice for the coarse grains, as they crumble so easily.
Oatmeal.—To be wholesome this must be well cooked, and not the pasty, half-cooked mass sometimes served. There are a few persons with very delicate digestive powers who should only eat the rearled Oatmeal (the outer husks ot the grain being irritating). This and the Rolled Oatmeal are better for mush, while the finer, almost a flour is better for cakes, rolls, etc. When made in ordinary kettle have three pints boiling water, and stir in slowly cup of oatmeal (some wet it before adding), season with salt and boil an hour; if too stiff add more hot water, or if too thin cook longer. But it is better cooked in a custard kettle, when cooked as Gluten Mush, using one pint to two quarts water, sifting slowly into the salted, boiling water as directed in preface, and placing in the outer kettle for three or four hours. For New York Musk mix half pint oatmeal in quart boiling milk In custard kettle, add quart boiling water and cook an hour and a half, season witn salt and serve. Or With Onions^ cook till tender one sliced onion in one quart milk, add half pint oatmeal mixed smooth in half pint milk ; cook an hour, season and serve with meat. For Jellied Oatmeal boil in custard kettle three heaping tablespoons meal in a quart milk two or three hours. A few raisins, stoned dates or fresn fruit may be added ; cool in cups and serve with fruit juice or cream and sugar. For Steamed Oatmeal, add half pint to one quart cold water and teaspoon salt, place in pan and steam in patent steamer or in steamer over a kettle of water or in a custard kettle from three to five hours. This is the easiest and best way of cooking oatmeal.
470 MU8HB00MS.
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Broiled Mushrooms