COOKIXG RECIPES. 279 



of yeast and beat very hard. Beat the whites last, and stir them in gently. 

 The consistency of the batter should be about like griddle cakes, or so it -wtII 

 run easily in the irons. 



Honiiny^ Fritters. — Cook the hominy well; let it boil down pretty thick 

 before using; add to one quart of boiled hominy about half a cup of sweet 

 milk, one egg, a little salt, and flour enough to fry and turn without running; 

 only enough lard required in frying to prevent burning; too much milk and 

 flour toughens them. 



Omelet. — Comparatively few of our housekeepers dare attempt an 

 omelet, but there is nothing difficult about it. The chief cause of failure 

 lies in not having the spider hot enough, or in making an omelet too large 

 for the pan. For a spider eight inches in diameter, not more than four egga 

 should be used. For an omelet of this size, use four eggs, one teaspoonful 

 of salt, and two tablespoonfuls of cream, or in place of that, use milk. Beat 

 the yelks alone to a smooth batter, add the milk, salt and pepper, and lastly, 

 the well-beaten whites. Have the frj-ing-pan very hot. Put in a tablespoon- 

 ful of butter, which should instantly hiss. Follow it quickly with the well- 

 beaten mrsture, and do not stir this after it goes in. Cook over a hot fire, 

 and as the egg sets, loosen it from the pan without breaking, to prevent 

 burning. It should cook in about ten minutes, 'When the middle is set, it 

 is a good plan to place the pan on the high grate in the oven to brown the 

 top. This is not needed if you turn half of the omelet over upon itself 

 before turning the whole from the pan upon a hot dish. Eat while hot 



Scrambled Egg^. — Many use only eggs with butter and salt for this 

 dish — for four eggs, one tablespooniul of butter. Melt the butter and turn 

 in the beaten eggs, and stir quickly one or two minutes over a hot fire. A 

 common practice is to increase the quantity without impairing the quality 

 by adding milk — a small cup to six eggs, and a tablespoonful of butter 

 with salt and pepper as preferred. Stir theSe ingredients over a hot fire, 

 putting in the butter first, until the whole thickens. It should be Bofl and 

 creamy when done. It is very fine served on toast. 



Egg.s a. la Creme. — Hard boil tweh e eggs, and slice them in thin rings. 

 In the btjttom of a deep baking dish spread bits of butter, then a layer of 

 bread crumbs, and then a layer of boiled eggs. Cover with bits of butter, 

 and sprinkle with pepper and salt. Continue thus to blend these ingredients 

 until the dish is full or nearly so. Crumbs over which bits of butter are 

 spread, must cover all of these bits of eggs, and over the whole mixture a 

 pint of sweet cream or sweet milk must be poured, before it m baked in a 

 moderately heated oven. 



Egg4 ^Te-wpjoi-t Style. — Take one pint of bread crumbs and soak in one 

 pint of milk. Beat eight eggs very light, and stir with the soaked crumbs, 

 beating five minutes. Have ready a saucepan in which are two tablespoon- 

 fuls of butter, thoroughly hot, but not scorching; pour in the mixture, season 

 with pepper and salt, as the mass is opened and stirred with the "scram- 

 bling," which should be done quickly with the point of the knife, for thre« 

 minutes, or until thoroughly hot. Sen-e on a hot platter, with squares of 

 buttered toast. 



StnflTed Egg.'« — Six hard boiled eggs cut in two, take out the yelks and 

 mash fine; then add two teaspoonfula of butter, one of cream, two or throe 



