Hominy Batter Cakes

Ingredients

• One pint of cold cooked hominy
• 1 tablespoon butter
• 1% tablespoons sifted flour
• 2 eggs
• 1 pint new milk
• 1 teaspoon salt

Method

1. 1

   Have hominy cooked and cool, stir in beaten yolks, add rest of ingredients, then the frothed whites.

2. 2

   Bake on a hot greased griddle.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 72. The excerpt below is the record exactly as published.

Hominy Batter Cakes. One pint of cold cooked hominy, scant measure, 1 tablespoon but- ter, 1% tablespoons sifted flour, 2 eggs, 1 pint new milk, 1 teaspoon salt. Have hominy cooked and cool, stir in beaten yolks, add rest of ingredients, then the frothed whites. Bake on a hot greased griddle. TOAST Toast. Cut thin slices of bread, and toast a chestnut brown, then trim off crust, dip in hot water, with some melted butter in it ; set in hot oven a few minutes, and serve. Toast. Cut thin slices of bread, and toast a chestnut brown, then trim off crusts, and pour over a cream dressing. Dressing for Toast. One pint of cretam, 1 dessertspoon of butter, % teaspoon salt. Put cream in double boiler, and when scalding hot, add butter and salt ; pour over toast. Serve immediately. Ham Toast. Three ounces of lean ham, 1 ounce of butter, a dash of chopped parsley, pepper and salt. Mince ham very fine, and put in a sauce- KENTUCKY RECEIPT BOOK. .121 pan with batter and seasoning; shake until it comes to the boiling point. Serve at once on buttered toast. Cheese Toast. Mince cheese fine, season with mustard, cayenne pepper and salt. Spread on buttered bread, and set in hot oven to brown. Serve at once. Fish on Toast. Put into boiling salted water, ^ pound of fresh halibut, or any fish with white meat ; cook until done. Bemove from the water and chop fine; add 2 tablespoons of melted butter, 6 eggs beaten until light, season with salt and pepper. Put in frying pan 1 tablespoon of butter; when it melts tilt the pan to grease sides, pour in eggs and fish, stir same way until eggs are cooked lightly. Dip toast in hot salted water, pour on the fish, serve at once. Meat Toast. Dice any scraps of cold meat, put in saucepan with 1 pint of water, simmer 20 minutes closely covered. Then add 1* tablespoon butter and 1 dessertspoon flour well blendod, salt and pepper. Cook xmtil it thickens, then pour on thin slices of toast. Serve at once. Cheese Toast. Put 1 heaping tablespoon butter in frying pan ; when hot add 3% ounces fresh cheese, whisk until melted. Have 2 eggs and 1 cup of cream beaten together, add to cheese with a dash of salt. Stir rapid- ly and pour at once over hot toast. Chicken Toast. Remove from the bones all meat of roast or boiled fowls of any kind. Reserve meat ; put in saucepan bones and gristle, cover with cold water, boil imtil reduced half, strain the liquid and set aside to cool. Skim off grease, return to saucepan with ^ coffee cup of cream, 2 tablespoons butter blended with 1 dessertspoon of flour. Stir imtil mixture boils, then add chopped meat with 2 hard boiled eggs chopped fine, salt and pepper. Shake the saucepan to prevent sticking. When steaming hot pour over hot toast and serve im- mediately. Mushroom Toast. Take mushrooms, chop a little and cover slices of buttered toast ; let bake in oven 15 minutes. Serve for lunch. Cheese Toast. Toast thin slices of bread, after removing crust, cover lightly with fresh grated cheese. Prepare a dressing with 1 pint of milk; when boiling add 1 tablespoon flour made into a paste with cold water, 1 tablespoon butter

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