VARIOUS DISHES. 5U 



Hulled Corn, or Hominy, Croquettes.— To each cup of cold, soft- 

 sbooled hominy, or hulled corn, necessary for the family put 1 tea-spoonful of 

 saelted butter or drippings, mashing and stirring it well together, then stirring 

 In a cup of milk, or sufficient to make a paste. Now beat an egg with 1 tea- 

 spoonful of sugar to each cup of corn used, mix in and, with floured hands, 

 roll into balls (croquettes) and fry in butter, or after the meat is fried, in the 

 gravy. If made pretty dry, they may be dipped in beaten eggs, then in cracker 

 ■crumbs and fried in hot lard, as you would doughnuts for tea; and in this caso 

 a little finely-chopped ham, veal or chicken mixed in will give them an addi- 

 tional relish. No comments, but simply a trial, is all that is needed. 



Hulled Corn, Hominy, or " Grits," to Bake.— Milk (always sweet 

 and nice, unless sour is called for), 1 qt. ; liominy, hulled corn, "grits" (as kept 

 "by grocers), cooked tender and allowed to get cold, 1 cup; 3 eggs and a litllo 

 salt; sugar, 2 table-spoonfuls. Directions — Bring the milk to a boil and stir 

 in salt and grits, or mashed hominy, or hulled corn, mashed, as the case may 

 be. If uncooked grits are used, continue to boil slowly about 20 minutes, 

 slowly, then remove from the fire, and when cool stir in the beaten eggs and 

 sugar, and bake in a moderate oven, 30 to 40 minutes. The top may be glazed 

 or meringued, with the beaten whites of a couple of eggs and a couple table- 

 spoonfuls of powdered sugar, or not, as you choose. Serve with any pudding 

 saace, or simple sugar and milk, as you like best. 



Remarks. — It will be seen by the foregoing recipes that hulled corn, hominy 

 or grits can be got up in different ways, adding to the varieties of the table, 

 ■which all good housekeepers like to do. Certainly the cheapness of hulled 

 corn, which, when cooked and maslied, is as nice as the hominy, or grits, for 

 these dislies can be no objection to the rich, while it may be a convenience to 

 the laboring classes to use the hulled corn instead of the others, which are more 

 expensive. 



Mush, Rye and Indian, to Make.— Take rather coarse Indian meal, 

 S parts; rye meal or flour, 1 part; stir in Indian first, and cook 15 or 20 min- 

 utes; then the rye, mixing thoroughly; then cook slowly for an hour, with the 

 cover upon the kettle. Very nice and healthful with milk, or to fry, as next 

 given. 



Mush, to Fry. — Beat an egg thoroughly, and roll a few crackers finely; 

 iTaen slice the mush and dip in the egg, then into the cracker crumbs, and fry 

 Su drippings, or after frying meat, or if wanted extra nice, in hot lard as you 

 would doughnuts. 



Polenta, or Italian Mush, How to Make and Use.— A writer 

 says: Boil 1 lb. of yellow Indian meal ("a pint is a pound the world around") 

 for 1^^ hour, in 2 qts. of pot liquor (water in which meat has been boiled); or 

 Jjoiling water, salted to taste, with 1 oz. of fat in it, stirring occasionally, to 

 prevent burning; then bake J^ an hour in a greased baking dish, and serve it 

 hoi; or when cold slice it and fry in smoking hot fat. This favorite Italian 

 ^ii-sh, she adds, is closely allied to the New England hasty pudding, and to the 

 miushof the south. 



