Middlebury register. (Middlebury, Vt.) 1886-1937, 1888-11-23
Che bouseholo.
TOOTHSOME MORSELS.

These, says the New England Farmer,
are all known to be good and worth a
trial, and houskeepers are urged not to
use the same rules every time, even if
they are never failing. Have variety,
but be sure and not experiment with any
thing new the day you expect company;
fall back upon the old and reliable at
such times, but keep trying to increase
the number with which you are familiar.
Hominy.-Soak one cup of small hon.
my for two hours in enough water to
cover it. Drain and put in double boil
err with one quart of warm water and
little salt. Cook one-half hour after it
reaches the boil. If all the water is not
soaked into the hominy pour it off, turn
in cup of milk. Bring it to boil and
serve.
White Indian Gems.-One cup of Indian
meal, one tablespoonful of flour, one tea
spoonful of sugar, one teaspoonful baking
powder. Sift these ingredients together;
egg, milk to mix soft and bake in hot tins
or roll pans.
Steamed Corn Bredd.-Mix one cup of
flour with three cups of Indian meal,
also add one teaspoonful of salt. Then
mix together two cups of sweet milk aud
one of sour, and two-thirds cup of molas-
es. Dissolve a teaspoonful of soda in
one tablespoonful of cold water and stir
into tho MILL nd ,,,oloecac. tban odd tba
liquid to the dry ingredients, beat tho
roughly and pour into buttered two
quart tin. Steam three hours.
Corn Meal Sally Lunn.-Two cups of
Indian meal, one cup of -four, two eggs,
one tablespoonful of lard, one quart of
boiling water, one cup of milk, one table
spoonful of sugar, one-half of yeast
cake dissolved in a little warm water,
one teaspoonful of salt. Scald the meal
with the water and while hot work in the
lard, sugar and salt. Let it get almost
cold before adding the milk, flour, yeast
and eggs. Let it rise over night in the
pan on which it is to be baked. The
success in making it depends on the mix
ing and beating.
Spider Corn Cdke.--This is an excellent
recipe, which is often printed without
credit to its originator, Miss Parloa, who
calls it one of the most delicious forms of
corn bread For this cake short hand
led frying pan is needed. Mix together
one and two-thirds cups of corn meal, one
third cup of flour, one-quarter cup of SUI
gar, and a teaspoonful of salt. Beat two
eggs till light and add to them one cup
of sour milk, and one of sweet milk, in
which small teaspoonful of soda has
been dissolved. Mix all thoroughly
Have the frying pan very hot, and after
greasing it with two tablespoonfuls OF
butter pour the batter into it. Now pour
into the mixture another cup of sweet
milk, but do not stir the cake. Place the
frying pan in hot oven and bake half al
hour. When the cake is cooked slip II
gently from the pan on to platter.
White Corn Matins.-One-halfp pint eacl
of white corn meal, half pint of siftet
houi, AS"PihS eS"oPoouiui VI pahiHt
powder, one tablespoonful of sugar, {
scant half teaspoonful of salt, two table
spoonfuls of butter, large half pint o
milk and two eggs. Sift the dry ingre
J dents together, add the beaten eggs t.
the milk and pour upon the meal, etc
Add the melted butter, then pour into ;
pan, tin plates or small tins.
| Some cooks use up pieces of BROW
bread in what is called Brewis, made b,
soaking crusts of brown bread over nigh
in little water if dry and hard. In tn
morning add milk and boil them slowly
, taking care they do not burn. Salt a lit
tie. and just before taking up add a littl
| butter. If there is too much milk leav
the cover off a while. Take up the piece
without breaking.