HOMINY CAKES.
Prepare the same as Cereal Omelet or mix with eggs only, and serve with fruit sauce.
BREAD OMELET.
Remove the crust of one-half loaf of stale milk bread. Soak the bread in cold milk or water for 5 minutes. Lay it in a cloth and press out as dry as possible. Cream one-half cup of butter with one-half cup of sugar; add one-half cup of dried currants, one-half cup of almond meal, the rind of one or two lemons or oranges, four yolks of eggs, some cinnamon or mace and a little salt. Mix well, and add the beaten whites of four eggs. Heat a large flat pan, oil it well, sprinkle with rye nuts and pour in the batter. Bake on a medium hot stove, turning the omelet, or bake in the oven. Serve with fruit sauce and green salad.
CORN FRITTERS. No. 1.
Grate the corn from the cob, mix with several well beaten eggs, add salt and fry in hot fat. Serve the same as the foregoing or with apple sauce.
CORN FRITTERS. No. 2.
Prepare a batter from flour, eggs, salt, baking powder, and water or milk. Mix with the grated corn and fry.
SNOW BALLS.
Place four eggs in warm water. Mix two cups of flour with a cup of warm water, salt, and one-half cup of melted butter. Stir it over the fire until the flour does not stick to the saucepan. Let cool and mix with the eggs. Beat the dough for about 10 minutes. Shape balls with two tablespoons, and bake in the oven or fry in hot, deep fat. Sprinkle with sugar and serve for afternoon tea or for supper.