1 egg.
1/3 teaspoonful of salt.
1 teaspoonful of butter.
Wash the hominy in three waters, and stir it into the boiling water, into which the salt should be sprinkled. Boil gently for one hour, having the cover on the stewpan, and stirring often. Now add the butter, cold milk, and the egg, well beaten, and bake in a moderate oven for one hour. Three gills of cold boiled hominy may be substituted for the fresh article.
This is to be served with meat or eggs for breakfast, luncheon, or dinner.
Boiled Rice.
1 gill of rice.
3 pints of boiling water.
1 teaspoonful of salt.
Wash the rice by putting it in cold water and rubbing it hard between the hands. Do this three times. Drain off all the water, and put the rice in a large stewpan with the boiling water. Place it where it will boil all the time with the stewpan uncovered. When it has been cooking for fifteen minutes add the salt; but do not stir it, for rice is spoiled if stirred during the cooking. When it has boiled for twenty-five minutes, turn it into a colander and drain off all the water. Place the colander on a plate, and set it on the hearth or the back part of the range. Cover the rice with a coarse towel. In this way it can be kept hot and dry for a long time.