The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-02-07

following formula is given by a good New Eng
land housed eeper: Have one cup OF thoroughiy
Just iukewnrm; mix with il half a Tablespoon
ful OF molasses, half n cup of milk, ana one;
water. Mix with {, two cups Of whole wheat
flour, and then knend IT. well. The dough
should be of the same consistency as the dough
for wheat bread. Place the dough In a dish.
cover with n warm cloth. and place, over nirht
where Il VIII not be chilled. In INC morh,ng
baking pan. Let it again rise. and then bake In
a slow oven three-quarters OF an hour,
Hominy requires to be well washed III clehn
water. as. IL rice or barley. For baking. wash
one cup OF fine hominy. stir into II three cups
then add a teaspoonful Of salt and two ounces
of butter. Remove from the IRE and sur IN
4ish. brush tho top with a Seat.n egg. and bake
three-quarters OF m hour: This is exceptionally
good with meats. The, kind Of hominy most
large grain homlny is called ,samp. and is more
often served as 2 vegetable I" a a'hher OF
For boiled hominy use the finely ground white
hominy. Put one quart 9f water IN a double
ing wash one cupful of hominy and stir into the
water; season generously with SAT- anu let IL
S Spessf fes S Cereal i0 With cream ere and sugar. or the
cooked hominy turned into, a shallow dish;
when IL becomes cold cut the h1ppipy into slices es
crumbs and fry them q rich brown, These are
syrup. and for serving with or garnishing q
meat dish. They are particularly, nice with fried
or broiled chicken or bcefsteak. Homtny cooked
with milk. and an egg and made into balls
Ia nice with meats or Ms a luncheon course.
oy tq t %sS Spo h iD a double pil'f boiler pEf and n moisten half
q cup Of fine hominy with y little cold mix.
When "a The Soi pin, OF mi mig gle T. t S9il,n ,S,f st,r to ~ fo ihS
,hs S,s se. sSnO With ss saii and p sIs HSl ana = ac%d
in a beaten egg, take from tho tre. and turn intos
shallow dish ~ Good. When cold roll the hominy
in aS en- crumbs and brush With a beaten egg
aud again roll In crumbs. Fry In hot lard a
psper. placing them in the mouth OF the oven
whore they will keep hot. These balls are ike
croquettes: Care must be used that every part
coating over them as soon as they are put into
hot fat and will prevent their cracking olcn.
An excellent mufin Ia made with cold-boiled
hominy. Have one cup OF fine. cooked hominy,
put with u two tablespoonfuls or melted butter.
ans S 0ed' s ino% WA Ada Zone one and ohs.haii cups. Of
sour milk, q pinch Of salt, and a tabiespoontn
Of sst s%sa r. iDs , ,as; veil ins srsa.n ss. .e and ip Hsif a
teaspoonful OF soda dissolved IN, a little hot
water. Beat in "a haif-cup OF flour. Butter
with the mixture, aud bake In a brisk oven.
For farlna soufiie Put one pint Of milk IN a
milk is II boiling stir in four tabiespooniuIs OF
farina and cook five minutes. Meanwhile, beat
together the be, 'Slk: o. three Tsks sGgs se and milk three mis'
ture from the fire. stir IN the eggs and sugar
and flavor with vanilla. Beat the whites OF the
but not cold. lightly stir In the whites Of the
eggs and turn into a but,ered pudding dish.
Place the dish In n pan OF hot water and bake
in a brisk oven twenty-five minutes. serve
with a liquid sauce us soon as the pudding is
removed from the oven.
For fnrins blanc monge: Measure one quart
Of milk and put t over the tre In a double
boiler. rcserving three spoonfuls to moisten
three tablespoonfulls OF farina. When the milk
Is boiling add a pinch OF salt and the moistencd
farina. Let them cook slowly one hour, sweeten
and flavor to taste; stir In a tea>poonful of
butter. and turn into a mould that has boon wet
In cold water. and set away TO become cold. a
pudding for fAvoring. When the pudding ID
turned out, pour whipped cream or boiled Gus
tard around 1t before serving. This Is a simple
and nice dessert.
Corn mullins are made thus: Stir one-thlrd
OF q cup OF butter and the same amount OF sugar
together until they are creamy; add three. we'll
beaten eggs and two cups Of milk. Put into n
sieve one aud two-thirds cups OF -four, one cup OF
yellow meal. half n teaspoouful Of salt. one tea.
spoonful aud one-quarter OF soda. md two and
gradients twice before adding to the liquid mix
ture. Put into buttcrrd patty tins or gem irons
and bake 10 "A moderate oven thirty minutes.
A delicious corn bread Is made by stirring q
small cup of sugar with half a cup OF butter
adding three we'll; beaten eggs, n pinch OF sal,
and one pint of milk. Mix q small cup OF vel.
low bolted meal with two cups OF flour, ado
three tesspoonfnls OF baking powder, and stil
into the other ingredients, Butter n biscuit I'll
and bake In a moderately hot oven.
For Plymout Rock Indian pudding tax,
four large tabiespoonfuls Of Indian meal, place
in n dish. add q teasroonful of salt and one cul
point and gradually stir into the meal: ada
tablespoonful of butter and flavor with ginger
Turn into n buttcred dish and place in a no
oven. After the dish IL In position In the ovei
pour carefully over the top q large cupful o
milk aud bake four hours. or a little longer
Serve with sweetened cream.