CORN OYSTERS.
165. One pint of grated green corn,
Two eggs,
As much wheat flour as will make it adhere together.
Beat the eggs, mix them with the grated corn, and add enough flour to form the whole into a paste. Fry them of a light brown in hot lard.
HOMINY.
166. One quart of hominy or broken corn to one pint of beans; pick and wash them, and put them to soak with water enough just to cover them. Let them soak all night; in the morning put all on to boil, with three pounds of pickled pork, and more water to cover them. Boil it eight hours. The pot will require filling up with hot water, whilst the hominy is boiling. It requires no stirring.
SOUR KROUT.
167. Six heads of cabbage,
Half a gill of salt.
Wash the cabbages nicely, line the tub with the outer leaves, and sprinkle over a little of the salt. Cut the cabbages very fine, and put in a layer of cabbage and a sprinkle of salt until the whole is in. Each layer of cabbage must be well pounded down with a heavy pestle. Cover the top with cabbage leaves and a little more salt. Spread over the whole a clean cloth, and then a board to fit closely, with a weight to press the cabbage down.
As soon as fermentation ceases, take off the board and cloth, wash them well, and replace them. The sour krout will now be fit for use.