Beat the hominy well with a fork, and add the seasonings and the egg, well beaten. Shape with the hands into small, flat cakes, and, after sprinkling these lightly with flour, fry them until brown on one side, and then turn and brown on the other side. Beef, pork, ham, bacon, or sausage fat may be used for frying. Do not use more than the tablespoonful.
These cakes are good for breakfast, luncheon, or tea.
Fruit Sauces.
All kinds of fruit may be used for sauces. The juicy fruits will require but little water, whereas the dry ones will need a great deal. The amount of sugar used in these fruit sauces depends upon the acidity of the fruit and the taste of the family. If the fruit is to be kept whole, add the sugar when the fruit is put on to stew, and cook slowly.
Never cook fruit in tin.
Fruit sauces that are to be served with meats should have very little sugar added to them.
Baked Sweet Apples.
Wash and wipe the apples. Put them in a deep earthen dish, with water enough to come up about an inch. Sprinkle sugar over the apples and bake in a moderate oven for two hours. Baste them twice with the water in the dish. Six apples will require two tablespoonfuls of sugar and a scant half-pint of water.
Baked Sour Apples.
Wash, wipe, and core six large apples, and place them in a deep earthen dish. Fill the holes with sugar, and sprinkle two extra tablespoonfuls over the apples. Pour a gill of hot water into the dish. Bake in a moderately hot oven until tender. It will take about an hour’s time to cook them.