HOMINY MUSH
1 Cup of hominy.
1 Teaspoon of salt.
1¼ Quarts of water.
Put all together in a double boiler, and cook for three hours. Add more water if the mush seems stiff and thick; all preparations of corn absorb a great deal in cooking, and hominy usually needs a little more than four times its bulk. Hominy is exceedingly indigestible unless well cooked, but sweet and nutritious when subjected to a high temperature for a long time.
DRINKS
EGG-NOG
Break into a bowl one egg, add to it a saltspoon of salt and two teaspoons of sugar; beat it until it is light but not foamy; then add one cup of slightly warm milk—that is, milk from which the chill has been taken (for it is not well to use that which is ice-cold)—and one or two tablespoons of French brandy; mix and strain it into a tall slender glass, and serve at once. Egg-nog should not be allowed to stand after it is made, for both the egg and the milk lose some of their freshness by exposure to the air.
MILK-PUNCH
1 Cup of milk.
2 Tablespoons of brandy.
1 Teaspoon of sugar.
A little grated nutmeg.