Aunt Robbie's Uncle Ben's Hominy Souffle

Ingredients

• 1 cupful fine hominy (hominy grits)
• 2 eggs beaten separately
• 2 cupfuls water
• 1/2 teaspoonful salt
• 1 cup milk
• 1 tablespoonful butter

Method

1. 1

   Boil hominy in water for 1 hour in a double boiler.

2. 2

   Heat milk with butter, stir into hominy when cool.

3. 3

   Add yolks of eggs and salt, then stir in whites and bake for half an hour in a hot oven.

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 16. The excerpt below is the record exactly as published.

tablespoonsful butter (level) ^ medium sized onion Wash and dry 1 cup raw rice. Cut up onion and cook few minutes in butter. Add rice and cook, stirring meanwhile/ till it looks yellow. Add 23^ cups chicken stock and cook until tender. Aunt Robbie's Rice and Cheese Dish 2 cups rice cooked in 1 very small onion sliced fine chicken broth J^ cup bread crumbs 3^ green pepper 3^ stalk celery 1 egg — beaten Salt and pepper 1 tomato Milk 1 cup cheese broken in small pieces Mix all ingredients in a bowl, using enough milk to make a mush. Bake in baking dish to a delicate brown. Aunt Robbie's Rice Croquettes 1 teacup rice — ^washed well. Add 1 pint milk and J^ pint water. Boil until tender and let dry. While warm add: butter — size of an egg 2 tablespoonsful pulverized 2 eggs sugar Juice and grated rind of 1 lemon Mix well and roll in beaten egg and cracker crumbs. Fry in deep fat and serve hot with powdered sugar and current jelly. Eggs and Entrees 53 Aunt Elinor's Grandmother Priscilla Worthen's Com Chowder 3^ lb. of salt pork 2 ounces butter 4 large onions 1 quart rich milk 6 medium-sized potatoes J^ cupful cream 2 pints sweet corn Cut pork in tiny dice. Try out. Push the crisp bits to one side and fry thinly-sliced onions in the fat until yellow but not browned. Turn into large sauce-pan. Add milk, corn and potatoes peeled and sliced. Cook until potatoes are tender. Add cream and salt and pepper. Serve with split and toasted Boston crackers. Aunt Emery's Boston Baked Beans Pick over 1 quart pea beans, cover with cold water, and soak over night. In morning, drain, cover with fresh water and heat slowly (keeping water below boiling point), and cook until skins will burst — which is best determined by taking a few beans on the tip of a spoon and blowing on them, when skins will burst if sufficiently cooked. Beans thus tested should be thrown away. Drain beans, throwing bean water out of doors, not in the sink. Scald rind of ^ pound of fat salt pork, scrape, remove 3^ inch slice and put in bottom of bean-pot. Cut through rind of remaining pork every J^ inch, making cuts 1 inch deep. Put beans in pot and bury pork in beans, leaving rind exposed. Mix one tablespoonful of salt, 1 tablespoonful molasses and 3 tablespoonfuls sugar; add one cup boiling water, and pour over beans. Then add enough more boiling water to cover beans. Cover bean-pot, put in oven and bake slowly 6 or 8 hours, uncovering the last hour of cooking, that rind may become brown and crisp. Add water as needed. 54 Eggs and Entrees » Aunt Robbie's 'Uncle Ben's Hominy Souffle 1 cupful fine hominy (hominy dessert spoonful butter grits) 2 eggs beaten separately 2 cupfuls water ^ teaspoonful salt 1 cup milk

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