Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Baltimore Hominy Bread.

1 gill of fine breakfast hominy.

1 gill of milk.

1 pint of water.

1 level teaspoonful of salt.

1 tablespoonful of butter.

2 eggs.

Wash the hominy, and stir it into the pint of boiling water. Add the salt, and boil gently for one hour, stirring often; or half an hour will do, if you can afford no more time. Take the cooked hominy from the fire and beat the butter into it; then add the milk, and beat for four or five minutes. Beat the eggs till light, and add them to the other ingredients. Butter a deep earthen plate and pour the mixture into it. Bake in rather a hot oven for half an hour. Serve in the dish in which it is baked.

This bread is nice with any kind of meat, but particularly with broiled or fried bacon.