Peel the finest and freshest you can get; score the under side
and cut the stems close. Put into a deep dish and anoint well,
once in a while, with melted butter. Salt and pepper, and let
them lie in the butter an hour and a half✪ Broiled Mushrooms. Then broil over a
clear, bright fire, using an oyster gridiron, and turning it over as
one side browns. Serve hot, well buttered, pepper and salt, and
squeeze a few drops of lemon juice upon each.
BOILED HOMINY.
Soak the hominy over night in cold water. Next day put it
into a pot with at least two quarts of water to a quart of hominy,
and boil slowly three hours, or until it is soft. Drain in a col-
ander, put it in a vegetable dish, and stir in butter, pepper and
salt✪ Boiled Hominy. The hominy gritz is cooked in the same way; stir often, as
this is apt to stick. It should be as thick as mush, and it is gen-
erally eaten at breakfast, with sugar, cream and nutmeg.
FRIED HOMIXY.
Put a good lump of butter in a frying-pan, and heat it; turn in
some cold boiled hominy✪ Fried Hominy, and cook until the under side is
browned. Place a dish up side down on the frying-pan, and up-
set the former, that the brown crust may be uppermost. Eat
with meat.
104 VEGETABLES.
FRIED MUSH.
Put a quart of water over the fire to boil. Stir a pint of cold
milk with one pint of cornmeal, and one teaspoonful of salt✪ Fried Mush.
"When the water boils, pour in the mixture gradually, stirring all
well together. Let it boil an hour, stirring often to prevent
burning. When fold, slice, and dip in beaten egg, then in
bread crumbs, and fry in boiling lard like doughnuts.
BOSTON BEANS.
Three pints of beans, put to soak over night in tepid water. In
the morning put them in a large pan in some clear water, and
let them stand on the back of the stove. Be sure not to let them
boil, for that would break the beans; the beauty is to keep them
whole; if they reach the boiling point pour in some cold water.
Let them soak in this way till noon, then wash them clean, and
put them in the bean pot with a pound of salt pork, which has
been par-boiled and scored, two even tablespoonfuls of molasses;
salt and pepper to taste✪ Boston Beans. Cover them with boiling water, and
set them in the oven to bake; add water if needed, and keep
them covered until done.
BRBAD.
The mysteries of " panification," as the scientific cooks term
bread-making, are few and simple, but require more attention
and judgement than any other branch of cooking. One rule I
would advise every housekeeper to establish from the very be-
ginning, and that is, never to allow poor flour to be used for any
purpose whatever, especially for bread-making, for unless this
one article be of the best quality, baking after baking will prove
but failures, and a vexation of spirit to the ambitious baker.
Page 61 · 5 recipe records on this page
Presented as published in 1887. 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
Peel the finest and freshest you can get; score the under side and cut the stems close. Put into a deep dish and anoint well, once in a while, with melted butter. Salt and pepper, and let them lie in the butter an hour and a half. Then broil over a clear, bright fire, using an oyster gridiron, and turning it over as one side browns. Serve hot, well buttered, pepper and salt, and squeeze a few drops of lemon juice upon each.
BOILED HOMINY.
Soak the hominy over night in cold water. Next day put it into a pot with at least two quarts of water to a quart of hominy, and boil slowly three hours, or until it is soft. Drain in a colander, put it in a vegetable dish, and stir in butter, pepper and salt. The hominy gritz is cooked in the same way; stir often, as this is apt to stick. It should be as thick as mush, and it is generally eaten at breakfast, with sugar, cream and nutmeg.
FRIED HOMINY.
Put a good lump of butter in a frying-pan, and heat it; turn in some cold boiled hominy, and cook until the under side is browned. Place a dish up side down on the frying-pan, and upset the former, that the brown crust may be uppermost. Eat with meat.
FRIED MUSH.
Put a quart of water over the fire to boil. Stir a pint of cold milk with one pint of cornmeal, and one teaspoonful of salt. "When the water boils, pour in the mixture gradually, stirring all well together. Let it boil an hour, stirring often to prevent burning. When fold, slice, and dip in beaten egg, then in bread crumbs, and fry in boiling lard like doughnuts.
BOSTON BEANS.
Three pints of beans, put to soak over night in tepid water. In the morning put them in a large pan in some clear water, and let them stand on the back of the stove. Be sure not to let them boil, for that would break the beans; the beauty is to keep them whole; if they reach the boiling point pour in some cold water. Let them soak in this way till noon, then wash them clean, and put them in the bean pot with a pound of salt pork, which has been par-boiled and scored, two even tablespoonfuls of molasses; salt and pepper to taste. Cover them with boiling water, and set them in the oven to bake; add water if needed, and keep them covered until done.
BRBAD.
The mysteries of " panification," as the scientific cooks term bread-making, are few and simple, but require more attention and judgement than any other branch of cooking. One rule I would advise every housekeeper to establish from the very beginning, and that is, never to allow poor flour to be used for any purpose whatever, especially for bread-making, for unless this one article be of the best quality, baking after baking will prove but failures, and a vexation of spirit to the ambitious baker.
Records on this page
Broiled MushroomsBoiled HominyFried HominyFried MushBoston Beans