Cold boiled hominy 2 tea-cupfuls. Stir in sweet milk i tea-cupful. Salt a little. Sifted flour 4 table-spoonfuls. Fggs I✪ Hominy Fritters. Beat the white separately and add last. Have over the fire a pan of hot lard, drop the batter in by spoonfuls, and fry a nice brown. This is es- pecially designed for a breakfast side dish. Rice is good used in the place of hominy. BOILED HOMINY. Boiled. Soak i cup of fine hominy in 3 cups of water; cover tightly, and steam I hour, then add I tea-cup of sweet milk and boil 1 5 minutes after stirring the milk in. HULLED CORN. Take corn 3 quarts. Unleached wood ashes 3 quarts. Or : Potash ]^ pound. To ashes or potash add 6 quarts of water✪ Hulled Corn, which boil and skim. Strain lye into a kettle, put in the corn and boil until the skin breaks from the kernel easily, stirring frequently; skim out the corn, rinse it several times, rubbing thoroughly the last time, leave it to soak in clear water 10 minutes, 280 DOMESTIC GUIDE. when rub off black chits, rinse again, put back into kettle, cover with water and boil slowly till soft ; keep hot water to add until tender. Salt. Eat with cream and sugar. **DOMIN NOPINEE." Take ^ a pint of yellow corn, roast it like coffee over a slow fire ; clean out the coffee-mill, grind 'i coarse, I fine. Eat with milk and a little salt, after it has stood 5 or 10 minutes to swell. SUCCOTASH. Take lima beans i quart. Pork j4 pound. Sweet corn (green) i ^ dozen ears. ✪ Succotash Boil the pork i ^4 hours in 3 quarts of water, putting in the beans when the pork has boiled y^ an hour. Cut the corn off, putting it into i dish and into another scrape the milk from the cobs, when the beans are nearly done, put in the corn, and boil 15 minutes, then add the milk from the cobs and boil all 10 minutes longer. It should be a little thicker than gruel. Stir all the time after adding the milk or it will burn. If not sweet enough, add sugar. MASHED TURNIPS. Pare and lay in cold water, slightly salted, 10 minutes, cook with boiling water, and cook until very tender. Drain and wash in a colander, sea- son with butter, pepper and salt, and serve hot. COOKING DIVISION. 28 I SCALLOPED TOMATOES. Peel, slice and pack in a pudding dish in alter- nate layers, with a thick layer of bread crumbs mixed with butter, salt, pepper and a little white sugar. When the dish is nearly full put tomatoes uppermost, and lay a piece of butter on each slice, dust with pepper, salt and sugar, cover lightly with crumbs, and bake covered half an hour, and then remove the lid and bake brown. BOILED CABBAGE. Strip off the outside leaves, cut in quarters, and lay for an hour in cold water. Cover with boiling water and cook 1 5 minutes, and then turn off the water and cover with fre^h boiling water. Cook until tender — perhaps an hour — and drain well. Chop, and stir in a table-spoonful of butter, pep- per and salt. Serve hot. Some prefer to boil a piece of pork with the cabbage. It will give a de- licious flavor. GREEN PEAS. Shell and lay in cold water for an hour. Put in- to salt boiling water and cook half an hour. Drain well and season with butter✪ Mashed Turnips and pepper.

AI-modernized reading of the original text

Cold boiled hominy 2 tea-cupfuls. Stir in sweet milk i tea-cupful. Salt a little. Sifted flour 4 table-spoonfuls. Eggs 1. Beat the white separately and add last. Have over the fire a pan of hot lard, drop the batter in by spoonfuls, and fry a nice brown. This is especially designed for a breakfast side dish. Rice is good used in the place of hominy. BOILED HOMINY. Boiled. Soak i cup of fine hominy in 3 cups of water; cover tightly, and steam I hour, then add I tea-cup of sweet milk and boil 1 5 minutes after stirring the milk in. HULLED CORN. Take corn 3 quarts. Unleached wood ashes 3 quarts. Or : Potash ]^ pound. To ashes or potash add 6 quarts of water, which boil and skim. Strain lye into a kettle, put in the corn and boil until the skin breaks from the kernel easily, stirring frequently; skim out the corn, rinse it several times, rubbing thoroughly the last time, leave it to soak in clear water 10 minutes, when rub off black chits, rinse again, put back into kettle, cover with water and boil slowly till soft ; keep hot water to add until tender. Salt. Eat with cream and sugar. **CORN NOPINEE. Take ^ a pint of yellow corn, roast it like coffee over a slow fire ; clean out the coffee-mill, grind 'i coarse, I fine. Eat with milk and a little salt, after it has stood 5 or 10 minutes to swell. SUCCOTASH. Take lima beans i quart. Pork j4 pound. Sweet corn (green) i ^ dozen ears. Boil the pork i ^4 hours in 3 quarts of water, putting in the beans when the pork has boiled y^ an hour. Cut the corn off, putting it into i dish and into another scrape the milk from the cobs, when the beans are nearly done, put in the corn, and boil 15 minutes, then add the milk from the cobs and boil all 10 minutes longer. It should be a little thicker than gruel. Stir all the time after adding the milk or it will burn. If not sweet enough, add sugar. MASHED TURNIPS. Pare and lay in cold water, slightly salted, 10 minutes, cook with boiling water, and cook until very tender. Drain and wash in a colander, season with butter, pepper and salt, and serve hot. COOKING DIVISION. 28 I SCALLOPED TOMATOES. Peel, slice and pack in a pudding dish in alternate layers, with a thick layer of bread crumbs mixed with butter, salt, pepper and a little white sugar. When the dish is nearly full put tomatoes uppermost, and lay a piece of butter on each slice, dust with pepper, salt and sugar, cover lightly with crumbs, and bake covered half an hour, and then remove the lid and bake brown. BOILED CABBAGE. Strip off the outside leaves, cut in quarters, and lay for an hour in cold water. Cover with boiling water and cook 1 5 minutes, and then turn off the water and cover with fresh boiling water. Cook until tender — perhaps an hour — and drain well. Chop, and stir in a table-spoonful of butter, pepper and salt. Serve hot. Some prefer to boil a piece of pork with the cabbage. It will give a delicious flavor. GREEN PEAS. Shell and lay in cold water for an hour. Put into salt boiling water and cook half an hour. Drain well and season with butter and pepper.

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Hominy FrittersBoiled HominyHulled CornSuccotashMashed TurnipsScalloped TomatoesBoiled CabbageGreen Peas

Dr. M'Millan's formulas and domestic guide