Hominy Cake (Mrs. Watts Sherman).
Add a spoonful of butter to two cupfuls of whole hominy (boiled an hour with milk) while it is still hot. Beat three eggs very light, which add to the hominy. Stir in gradually a pint of milk, and, lastly, a pint of corn-meal. Bake in a pan.
This is a very nice breakfast cake. Serve it, with a large napkin under it, on a plate. The sides of the napkin may cover the top of the cake until the moment of serving, which will keep it moist.
Baked Hominy Grits (Mrs. Pope).
Ingredients: One quart of milk, one cupful of hominy grits, two eggs, and salt.
When the milk is salted and boiling, stir in the hominy grits, and boil for twenty minutes. Set it aside to cool thoroughly. Beat the eggs to a stiff froth, and then beat them well and hard into the hominy. Bake half an hour.
Breakfast Puffs, or Pop-overs (Mrs. Hopkins).
Ingredients: Two cupfuls of milk, two cupfuls of flour, two eggs, and an even tea-spoonful of salt.
Beat the eggs separately and well, add the whites last, and then beat all well together. They may be baked in roll-pans, or deep gem-pans, which should be heated on the range, and greased before the batter is put in: they should be filled half full with the batter. Or they may be baked in tea-cups, of which eight would be required for this quantity of batter. When baked, serve immediately. For Graham gems use half Graham flour.
Henriettes for Tea (French Cook), No. 1.