Baked Hominy, No. 1

Ingredients

• two teacupfuls of boiled hominy
• one teacupful of sweet milk
• two well beaten eggs
• a pinch of salt
• a little butter

Method

1. 1

   Mix well, pour in a baking dish and bake in a hot oven, a delicate brown.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 51. The excerpt below is the record exactly as published.

One teacupful of sweet milk, half a teacupful of bread crumbs and one egg; soak the crumbs for one hour in the milk ; add the eggy beaten separately, very light and a tablespoonful of flour. Bake on a griddle, slightly greased, and eat with sugar or syrup. Hominy Cakes Take one cupful of boiled hominy, one egg, well beaten, one tablespoonful of sifted flour, one teacupful of sweet milk, salt to taste, one teaspoonful of melted butter or lard; mix well and fry on a hot, slightly greased griddle. Buckwheat Cakes Two cupf uls of dark buckwheat flour, half a teacup- ful of corn meal, a half teacupful of liquid yeast, or half a cake of dry or compressed yeast, two teacupiuls of warm water, one teaspoonful of salt, one tablespoon- ful of molasses, or syrup, and a level teaspoonful of soda. Sift the flour and meal together; dissolve or mix, if liquid, the yeast in the water, which should be milk- warm ; stir into the flour and meal ; add the salt, pour in earthen bowl, jar or crock; cover with a thick cloth, or top ; set in place where it will keep warm all night. It should rise and fall by morning, when add the level teaspoonful of soda, sifted, the egg, and the molasses. Try before sending to the table; if sour, add more soda, a pinch at a time, until sweet. The batter should be thoroughly beaten at night and when adding the soda in the morning. The molasses makes the cakes brown nicely. THE NEW ANNIE DENNIS COOK BOOK 97 Good Flour Battercakes One pint of flour, one of thick buttermilk, one egg, half of a level teaspoonful of soda, one level teaspoon- fulof salt, one teaspoonful of baking powder, and three tablespoonfuls of melted lard. Break the egg into a bowl, pour in the milk and sift into this the flour, the baking powder, and the soda; beat thoroughly, then stir in the lard. HOMINY AND MUSH Big Hominy or Lye Hominy Select firm, white corn ; shell four quarts. Put this into a pot with a quart of lye, made of good hickory or oak ashes, or a quart of hardwood ashes, tied in a bag and water to cover the corn. If the lye is weak use without water. Boil until the eyes and husks will rub oflf the grains. Plunge into cold water and wash and scrub until the corn is white and clean. Boil in plenty of clean, cold water, adding salt, a rounding teaspoonful to each quart. Cook until every grain is tender. Put away in covered jars and when needed heat in a slightly greased, hot frying pan. Add butter and pepper, and serve hot. Lye hominy makes a delicious accompaniment to fresh pork. Lye Hominy Fritters Make a batter of half a cupful of sifted bread crumbs, two well beaten eggs and a half teacupful of sweet milk. Stir in enough hominy to make a stiff paste ; add salt and pepper to taste. Make into cakes and fry in boiling lard. Fine Grits Boiled 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. 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.

Cook this with the app: pantry check, scaling, and the assistant.