Hominy Cakes. ✠
- 2 cups fine hominy, boiled and cold.
- 1 cup white flour.
- 1 quart milk.
- 3 eggs, very well beaten.
- 1 teaspoonful salt.
Beat smooth the hominy, work in the milk and salt, then the flour, lastly the eggs. Bake at once, and keep the mixture well stirred.
Cream Cakes. ✠
- 1 pint cream and same quantity of milk, slightly sour.
- 4 eggs, whites and yolks whipped separately.
- 1 teaspoonful soda dissolved in boiling water.
- 1 teaspoonful salt.
- Flour to make a good batter, well beaten in.
Velvet Cakes.
- 1 quart new unskimmed milk—half cream and half milk is preferable.
- 3 eggs, whites and yolks beaten separately, and very stiff.
- 1 teaspoonful salt.
- Rice flour.
Mix the beaten yolks with the milk, add the salt, then rice flour to make a batter as thick as that for flannel cakes; lastly, whip in the stiffened whites very lightly, and bake immediately.
Risen Waffles.
- 1 quart milk.
- 1 heaping quart flour.
- 5 tablespoonfuls yeast.
- 2 eggs.
- 1 tablespoonful melted butter.
- 1 teaspoonful salt.