Hominy Puffs

Ingredients

• Cooked hominy, 1 cup.
• Eggs, 4.
• Flour, 1 cup.
• Salt, 1/2 teaspoon.
• Milk, 1 1-3 cups.
• Custard or fruit filling.

Method

1. 1

   Mix flour and salt with hominy.

2. 2

   Beat very light and add milk.

3. 3

   Add this to hominy mixture.

4. 4

   Beat until light and bake in greased gem tins in a moderate oven about 40 minutes or until a golden brown.

5. 5

   They will be hollow and should be filled with a custard or fruit filling.

6. 6

   Serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 49. The excerpt below is the record exactly as published.

Salt, 1/2 teaspoon. Milk, 1 pint. Baking powder, 2 teaspoons. Berries. Strawberries, raspberries or blackberries may be used. Sift dry ingredients together, rub in butter and add milk enough to make a dough which is soft but yet can be handled. Divide in half and shape each into a round, thin loaf pie-pan size. Put the 2 loaves together with bits of butter and a light sprinkle of flour be- tween them. Bake on a buttered tin. Pick over berries, mash half of them and sprinkle with powdered sugar. Let stand 1/2 hour be- fore needed. "When cake is done divide it without breaking the disks and put berries between and on top. Dot over with spoonfuls of whipped cream and serve hot. 110 DESSERTS. APPLE SLUMP. Apples, 1 quart. Water, 1 cup. Sugar, !/2 cup. Cinnamon, 1/2 teaspoon. Molasses, 1 cup. Nutmeg, 1/2 teaspoon Butter, 1 tablespoon. Biscuit dough. Peel, core and quarter apples, add sugar, molasses, butter, wa- ter and spices and bring to a boil. Cover with a good biscuit dough with a hole in the centre to let out steam, cover closely and boil till dough is cooked. Peggy Bluenose. BAKED GOOSEBERRY PUDDING. Gooseberry pulp, 1 pint. Butter, iy2 ounces. Eggs, 3. Bread crumbs, i/2 pint. Sugar. Remove tops and tails of 2 baskets of gooseberries. Wash well and place in a double boiler. Cook until soft and pulpy, then put through a coarse sieve and measure pulp. Beat eggs and add with butter, bread crumbs and sugar to taste. Beat all well, pour into a buttered baking dish and bake about 40 minutes. Make a good meringue, spread over pudding and brown lightly. A. M. 0., Watertown. APPLE DESSERT CROQUETTES. Sweet apple sauce, 2 cups. Egg. Soft bread crumbs, % cup. Cracker crumbs. Mix well sweetened apple sauce and crumbs to make a paste that can be molded. More crumbs may be necessary. Form into croquettes, roll in crumbs, then in beaten egg, again in crumbs and fry to a golden brown in deep hot fat. Drain and roll in powdered sugar. Serve with a sweet sauce. STUFFED BAKED APPLES. Peel large sweet apples and remove cores. Fill with a mixture of finely chopped raisins, nuts, cinnamon and sugar and bake in oven until tender with a little water in the baking pan. Baste frequently. When cold put a spoonful of whipped cream on each apple and serve. DESSERTS. Ill GRAPE SOUFFLE. Grapes, 1 pint. Milk, 1 cup. Eggs, 4. Flour, 2 cups. Butter, !/4 pound. Pick over and wash the grapes and dredge with flour. For the batter beat eggs separately until light. Mix with the yolks the milk and flour sifted twice, add butter beaten to a cream and fold in stiffly beaten egg whites. Stir in grapes and immediately turn into buttered baking dish. Bake in a moderate oven. Or turn into pudding cloth and boil for 3 hours. Serve with wine or grape juice sauce. QUINCE SOUFFLE. Quinces, 7. Sugar, y2 cup. Eggs, 4. Cinnamon, !/4 teaspoon. Milk, 1 pint. Ginger, 14 teaspoon. Pare, core and quarter the quinces, boil until soft, then drain and rub through a sieve. Add the well beaten yolks of the eggs, the milk, sugar and spices. Bake in a buttered baking dish. When almost done spread over with a meringue made from the egg whites sweetened with 4 tablespoons of sugar and brown in the oven. Eat hot or cold. STEAMED CHERRY CUPS. Flour, 2 cups. Cold water. Baking powder, 2 teaspoons. Canned cherries. Salt, % teaspoon. Sweetened cream. Sift the flour, baking powder and salt together several times and mix to a soft dough with cold water. Butter some custard cups, drop in a little of the dough then add a tablespoon of the cherries, cover with more dough and place in a steamer. Cover and steam in the oven for 30 minutes. Serve with sweetened cream or a sauce of the cherry juice thickened with cornstarch. BAKED QUINCES. Wash and core fine quinces and arrange in shallow baking pan, filling centres with sugar and cinnamon. Add an inch of water and tightly cover with a second pan. Bake until tender, remove cover and brown slightly. 112 DESSERTS. LEMON DUMPLINGS. Bread crumbs, i/2 pound. Eggs, 2. Suet, y2 pound. Salt, a pinch. Sugar, y2 pound. Lemon, 1. Mix all together, beating eggs thoroughly and using the grated rind and juice of the lemon. Make into six dumplings, boil from 15 to 20 minutes and serve with wine or lemon sauce. Mme. X., Eoxbury. SPICED PEARS. Large pears, 2. Stick cinnamon, 1 small piece. Water, y2 CUP- Cloves, 2. Vinegar, 1 tablespoon. Allspice, 2. Brown sugar, 2 tablespoons. Pare and slice fruit and add remaining ingredients. Boil 30 minutes. Serve cold with whipped cream. HOMINY PUFFS. Cooked hominy, 1 cup. Eggs, 4. Flour, 1 cup. Salt, y2 teaspoon. Milk, 1 1-3 cups. Custard or fruit filling.

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