2 cups of fine-grained hominy, boiled, and cold; 2 beaten eggs; 2 tablespoonfuls melted butter; 1 tablespoonful of sugar; salt to taste.
Rub butter and sugar into the hominy until the latter is smooth; then beat in the eggs. Make into rolls with floured hands; roll in flour, and fry to a good color. Drain well.
Spinach.
Pick off the leaves. Boil in hot salted water twenty minutes. Drain, chop fine, and return to the saucepan, with a piece of butter, salt, sugar, pepper, and a pinch of mace. Beat in two tablespoonfuls of cream, and, when smooth and hot, turn out.
Lima Beans.
Soak the dried beans all night; then proceed as with “Kidney Beans à l’Anglaise,” on Sunday, Second Week in November. Cook enough for a hot dish to-day, and bean salad to-morrow.
Bread and Custard Pudding.
1 quart of milk; 2 even cups of dried crumbs; 4 eggs; 5 tablespoonfuls of sugar; cinnamon; ½ lb. raisins, seeded and chopped; 2 tablespoonfuls melted butter.
Soak the crumbs in a pint of the milk, and heat to scalding in a custard-kettle. Beat to a mush; put in the butter, and beat again one minute. Butter a pudding-dish; pour a half-cupful of the mush in the bottom; sprinkle with cinnamon, and strew with raisins, more batter, spice, and fruit, until all are in. Heat the other pint of milk; pour upon the beaten yolks and sugar; pour this custard, without boiling, over the pudding. Bake, covered, half an hour. Uncover, spread upon the custard—if fully “set”—a méringue of the whites, whipped stiff with a little powdered sugar. Eat warm—not hot—with cream and sugar, or butter and sugar.
