Hominy and Cornflour Cakes

Ingredients

• 2 table-spoonfuls of fine uncooked Hominy
• 1 oz. of butter
• 1 saltspoonful of salt
• 1 tea-cupful of boiling water
• 1 scant breakfast-cupful of cornflour
• 2 table-spoonfuls of sugar
• ½ pint of boiling milk
• the yolks of two eggs
• the well-whisked whites of the two eggs
• 1 heaped teaspoonful of baking-powder

Method

1. 1

   Combine Hominy, butter, salt, and boiling water in a saucepan until absorbed.

2. 2

   Mix cornflour and sugar with boiling milk until smooth.

3. 3

   Combine with Hominy mixture, add yolks, whites, and baking powder.

4. 4

   Pour into hot buttered gem-pans and bake for twenty minutes.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 115. The excerpt below is the record exactly as published.

2 table-spoonfuls of fine uncooked Hominy, loz. of butter, 1 saltspoonful of salt, and I tea- cupful of boiling water, and set it at the back of the stove until the Hominy has absorbed all the water. Put 1 scant breakfast-cupful of cornflour in a basin, with 2 table- spoonfuls of sugar, and stir gradually in with it £ pint of boiling milk. When quite smooth, mix the Hominy with the cornflour, and leave it till cold. Beat the yolks of two eggs, add them to the Hominy mixture, then put in the well- whisked whites of the two eggs, and 1 heaped teaspoonful of baking-powder. Butter some gem-pans, make them hot, pour the mixture into them, and bake in a quick oven for twenty minutes. When cooked, turn the cakes out of the tins. (4) Put 1 breakfast-cupful of cold, cooked, coarse Hominy in a mortar, and pound it ; then mix in 1 table-spoonful of flour, one egg, a lump of butter, and a little salt, and beat to a smooth paste. Divide the mixture into small portions, flatten them like biscuits with floured hands, put them in a frying-pan with a little butter, and fry till lightly browned. Drain the cakes, put them on a folded napkin on a hot dish, and serve. (5) Hominy should be soaked all night in water. Boil a pint of Hominy, and when cooked mix with it 2oz. of butter, two beaten eggs, 1 breakfast-cupful of cream, 1 saltspoonful of salt, and sufficient flour to make a stiff batter. Beat it till quite smooth, then divide into small portions, and proceed as for No. 1. (6) Put 4 breakfast-cupfuls of cold boiled Hominy in a basin with 2 breakfast-cupfuls of flour and 2oz. of warmed butter. Mix those well, then stir in two well-beaten eggs and a sufficient quantity of new milk, in which | table- spoonful of yeast powder has been dissolved, to make a rather thin batter. Divide the batter into cakes, and fry them in boiling lard or butter. When lightly browned, drain them as free from fat as possible, and serve hot. (7) Put H breakfast- cupfuls of cold boiled Hominy in a basin, and mix with it 1J breakfast-cupfuls of sour milk, 2oz. of warmed butter, 2oz. of moist sugar, 6 table-spoonfuls of flour, a small quantity of salt, 1 teaspoonful of bicarbonate of soda dissolved in a little warm water, and a sufficient quantity of beaten eggs to bind the whole. When perfectly smooth, divide the mixture into small equal-sized portions and bake them in a quick oven. Hominy Cheese Cakes.— Put 2 breakfast-cupfuls of cold boiled Hominy into a basin, and stir in gradually with it 1 pint of new milk, mixing it perfectly smooth and free from lumps; add four well-beaten eggs, 2oz. of warmed butter, ilb. of well-washed currants, Jib. of moist sugar, 2oz. of thinly-shred mixed candied peel, 1 saltspoonful of salt, and a few drops of essence of vanilla or any other flavouring. Beat the mixture with a wooden spoon until all the ingre- dients are well mixed. Butter some patty-pans, lino them with a short-paste, put some of the mixture in each, and bake them in a moderate oven. Serve hot or cold. Hominy Croquettes.— (1) Put 1 pint of cooked Hominy in a saucepan with 1 or 2 table-spoonfuls of hot milk, and stir it over the fire till hot. Take it off the fire, mix the beaten yolk of an egg with it, season to taste with salt, and leave till cool. Shapo the mixture into croquettes, then roll them in breadcrumbs, dip in beaten egg, and roll them in bread- crumbs again. Put a lump of butter in a frying-pan, make it hot, then put in the croquettes, and fry them. When browned, drain them, put on a folded napkin or an orna- mental dish-paper on a hot dish, and serve. See Fig. 958. (2) Soak jib. of Hominy in boiling water for an hour, then 1 put it into a lined stewpan with about lqt. of milk, and stew Sauces, &c., referred to, see under their special heads. 768 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Hominy — continued. gently until tender. Put in loz. of butter

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