Hominy Fritters

Ingredients

• one pint of cold boiled hominy
• one-half tea-cupful of sweet milk
• one scant tea-cupful of sifted flour
• one-half tea-spoonful of Royal baking-powder
• one tea-spoonful of salt
• one-half tea-spoonful of pepper
• one table-spoonful of melted butter
• one egg

Method

1. 1

   Mix all ingredients together, drop from a tablespoon into hot lard, and fry until brown on both sides.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 89. The excerpt below is the record exactly as published.

one tea-spoonful of salt, one-half tea-spoonful of black pep- per, one quarter of a pound of salt-pork on top. Pour three pints of cold water on them, and put into the oven for about eight hours. The beans should be a nice brown when done. Serve hot. Or, eat cold, with mayonnaise sauce. Neither the molasses nor onion alfects the taste of the beans, and are a great improvement. TURNIPS. Select turnips of a good variety, peel and cut into slices about a quarter of an inch thick, throw them into well-salted 174 The New Kentucky Home.' Cook Book. boiling water — one tea-spoonful of salt to a quart of water is a very good rule. Boil one hour, or until tender, then drain off the water and mash fine with a potato-masher, adding to four or five turnips of medium size one table- spoonful of butter, one heaping tea-spoonful of sugar, half a tea-spoonful of black pepper, and one even tea-spoonful of salt. The sugar is a decided improvement. Mrs. Laura C. Dimmitt. TO STEW TURNIPS WITH MEAT. Prepare some fresh beef or pork and stew in a small quantity of water until about half done, carefully removing the scum as it rises. Pour the water over cold, and heat gradually; add a little salt. Peel some turnips, slice toler- ably thin, rinse well, then put them in with the meat, and stew until soft. Remove the meat, add more salt to the turnips if needed, pepper, and a cupful of sweet cream. Mash fine, stir them until they are nearly dry and perfectly smooth. Put into a covered dish, and serve at once. CARROTS STEWED. Scrape and lay in cold water. Divide into lengthwise pieces and boil until tender, which will require from one hour and a half to two hours. When done, put into a saucepan with one or two table-spoonfuls of butter, salt, pep- per, and a tea-cupful of cream. Stew all together for ten or fifteen minutes, shake the saucepan several times to pre- vent their sticking, and serve in a vegetable-dish. PARSNIPS WITH PICKLED PORK. Scrape and slice the parsnips and lay in cold water. Put slices of the pork into salted boiling water, drop in the parsnips and let them cook until done, or about one hour. Have a pan ready, in which to place the parsnips with the pork well mixed through. Set in the oven to brown. The New Kentucky Home Cook Book. 175 CARROTS. Slice the carrots into half-inch slices, put into a pot of boiling water with a piece of corned beef. When done, serve as a garnish around the beef. They should be cooked for an hour and a half. STEWED PARSNIPS. Wash, scrape, slice, and lay in cold water, then throw into enough boiling water to cover. Add salt to the water, boil, cover closely, and stew until the water is cooked away. 'Season with salt, pepper, and butter. Serve in a covered dish. PARSNIP FRITTERS. Scrape and cut into pieces five large parsnips, throw them into boiling water well salted, cook for half an hour, or un- til tender, then mash them, add a heaping tea-spoonful of flour, one or two eggs well beaten, salt and pepper to taste. Mold into small cakes nearly an inch thick, and fry in a little hot lard or drippings to a delicate brown on both sides. PARSNIP FRITTERS. Scrape and wash three or four parsnips, cut them to half an inch in thickness, put them into boiling water salted, and cook for half an hour. Skim them out and lay on a plat- ter. Beat one or two eggs to a froth, add four table-spoon- fuls of flour, and milk enough to make a thick batter. Into this dip the slices of parsnips, and fry to a nice brown in hot lard. Pile up on a platter, and serve very hot. OYSTER-PLANT STEWED. Take oyster-plant, scrape and cut into small pieces, throw them into cold water, then put into well-salted boiling wa- ter. When done, drain and season with a drawn butter sauce. Some persons pour off the first water, adding more boiling water with two table-spoonfuls of good vinegar. Sal- 176 The New Kentucky Home Cool: Book. sify is particularly nice served on toast, with the sauce poured over the whole. Or, when the vegetable is tender, add three pints of milk, or half milk and water, season with salt, pepper, and butter, and serve as oyster soup. OYSTER-PLANT, OR SALSIFY, FRITTERS. Oyster-plant can be prepared in the same way as for pars- nip fritters number one, but made into smaller cakes, when they will imitate fried oysters. Fry in hot lard or butter. HOMINY. Take one quart of hominy, wash well, rubbing between the hands to remove the outside husk, and put it to soak overnight. Grease the inside of an iron pot with lard, wipe out with a dry cloth, and place in it a saucer upside down. This prevents the hominy from sticking. Put in the hom- iny, cover well with clear, cold water. After it begins to cook, set it on the back of the range and simmer until done, or about five hours. Do not stir it after it begins to boil. It ruins all cereals to stir them after they begin to cook ; for this reason they should be steamed, or cooked in a double kettle. Enough water should be put in at first to cook the hominy, but if it proves too little add more very carefully. When done, put into a dish and season with salt, pepper, and butter. Do not put in any salt while boiling, as it is apt to turn the hominy dark. BAKED HOMINY. Take one quart of cold boiled hominy, season with salt, pepj^er, and melted butter, stir in one egg well beaten, put into a baking-dish, and set in the oven until well browned. HOMINY FRITTERS. Take one pint of cold boiled hominy, one-half tea-cupful of sweet milk, one scant tea-cupful of sifted flour, into which stir one-half tea-spoonful of Royal baking-powder, one tea- The New Kentucky Home Cook Book. 177 spoonful of salt, one-half tea-spoonful of pepper, one table- spoonful of melted butter, and one egg

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