Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1892-01-31

many delicious dishes that can be made out
of cornmeal will ever sneer at it again.
Besides the meal Cor -four of corn) there
are several varieties of homlny, coarse OF
fine. that serve admirably for vegetables or
side dishes. The fine hominy can be made
into q croauette to tempt an anchorlte. we
have often had this hominy as mush for
breakfast, and then Getting day intervene
to help people to forget, for we are artrul
cooks). bv adding an egg to the revision OF
the mush, we have served hominy croquettes
in elegance for dinner. There is always
su air of elegance and the caterer about Gro
ouettes. somehow. Indeed, L know of no
dish that makes so great show on so small
& capital except the Pilaft.
Recipe for Hominy Croquettes-
This is how we make hominy croquettes.
The recipe will sound helplessly blind to
the followers of the elastic cup and the
unpriucipled arithmetic of the egg, but try
it few times and you may fnd that judg-
nent is like some varieties of weak eyes, and
grows stronger by use. Here 1t Is:
Take what is left of the morning dish o
mush. add 20 it one or two eggs, according
to the amount of hominy. Add teaspoon
full OF cream to each egg lf you have no
cream milk will do), and mix the egg and
cream with the cold mush until you have
the Inush Just thick enough to handle. Roll
out dry bread or cracker crumbs with the
rolling min. Should you be proVldent
housekeeper you will have your glass jar Q!
fine dry bread crumbs ready on your smell
Have another egg beaten up, white ana yolk
together Put this egg into soup plate.
Shape your nominy croquettes on the poaru;
then put one into this soup plate ana roll IL
over in the egg with the spoon a very
little practice will enable you to do this
quickly and easily. Roll the egg-palnteo
croouette again in the crumbs ana Try IN
boiling fat deep enough to cover. Inc cro-
ouettes should be rolled separately, but you
can fry as many, together, as the trying
kettle or spider Will hold without crowdlng.
If the mush has been well salted you will
not need 10 add any salt to the croquette
mixture, but in most cases a pinch of salt
does not come amiss; and if you like them
sweet, a teaspoonful OF sugar to large egg
can be added. But TO my own mind there
is a wholesome, natural sweetness about
bomipv itself which is spoiled by artificial
sweetening: it reminds me of the fashion
the Southern Crackers have of powdering
the babies faces.
i Move, Kind of IIufiin.
verv nice mullins, called Florida mullins,
combined with proportion of flour and
eggs. You can take any good recipe OF gem
or muffin made with baking powder or eggs,
snd bv using one-tourth or one-tEird hon.
inv (coaked) instead of all flour you will
have 2 delicious and different" muffin.
\ simple frying dish that can be made in
a hurrv-when you have the mush-is to
take stiff mush and cut small slices. This
implies that you have providently turned
your rnush into deep square or rectangu-
lar pan. Slices TWO by two inches and
third of an inch thick are of convenient
size. Dip the slices in sitted flour, then
sautee them in a spider, with butter, or you
can irv them on griddle. They must not
be more than half an inch thick, because if
thicker thew NAV not be thoroughly cooked.
There is a coarser kind of hominy, some
times known as hulled corn. Cooked with
milk in the double boiler, for an hour, or
cooked in q granite saucepan on the bare
stove tor half that time, 1t makes break
fast cereal, dinner vegetable, or modest
sweet. 1t is excellent with butter and
maple syrup.
Hominy Softened by MIX.
But the best kind of hominy mush that I
know is made out of the fine hominy And
here is a recipe obtained from noted en-
tertainer. the wife of an army officer, her.
self native of that city of great and good
eating, Philadelphia:
Soak Cafter careful washing) a cuptul Of
fine white hominy in a quart of milk all
night. In the morning pour off this milk
and boil the hominy in more milk for an
hour or longer. A pinch OF salt is added.
This hominv has an indescribable smooth
ness and rineness and finish about it which
] impute to the soaking all night in milk
Tne most delicate and poetic corn bread
have ever eaten is named sponge corn cake.
| give the recipe from an admirable cook
book:
One cup of wheat -four, yolks Of two eggs,
oue-haIf cup cornmesl, white OF one egg
one-half teas spoonful salt, one tablespoonful
OF melted butter one-half teaspoonful soda,
one cup sour milk, one-third cup of sugar.
Bake in Z shallow round pan or brick loaf
pan.
This does not sound difficult, but in the
whole round of breads raised quickly, do
not know OF one other with such varied
possibilities Of failure. 1 have given these
easv-l0oking directions of a weli-known
writer OF cook books INTO the hands of six
good cooks. There have appeared on our
board SIX extraordinary compounds. Some
were Of a green and maiachitish semblance
some were coarse and tough, some had given
M the struggle in despair and concluded
not TO try TO rise al all.
The soda and Sour Milk.
of course, it was that uncertain soda and
that more uncertain sour milki There
should be a scant half teaSpoonful of soda
andthe milk should be sour, and not in that
Ambiguous stage known as son the turn.
Unless a cook understands her art well. I
would warn her to beware of sour milk
Sour milk is like fascinating and talented
Young man with bad habits; and soda is like
The lovely Young woman who marries him
"a reform him. Sometimes she does and
great is the result thereof; but more times
he does not.
A GOOD cook will make msrvels of light
ness and smoothness and ethereal sweet
ness out OF the chemistry Of sour milk and
soda. There is peculiar tenderness and
fine texture, a moist hrmness about bread
raised by sour milk and soda that is lacking
where the milk is artifcially soured by
cream of tartar ard then sweetened by soda
But nothing is more treacherous than sour
milk. which does not keep the same temper
twice in succession. Yet the recipe says
slwavs the same one-half teaspoonful of
sodai Sometimes the sour milk will not be
sweetened by half spoonful of sweetness
and light-heavines and sogginess in con-
sequence! Sometimes the milk is not sour
T.. .,.,5 ba1f @aasraopfu1 then th>