To one quart of the wheat add one tablespoonful of salt, and soak over night in cold water enough to cover it. In the morning put the wheat with the water it was soaked in into a pot, cover closely and cook gently until soft—probably from one to one and one-half hours—stirring frequently to prevent scorching. When necessary to replenish the water add boiling water.
Hominy Grits
Are cooked the same as cracked wheat, and are very wholesome. Coarse hominy requires long boiling.
Batter Cakes.
Put one quart of sifted flour in a deep dish, and mix with it one-half teaspoonful of salt, two heaping teaspoonfuls of baking powder and one teaspoonful of sugar. Add warm water (milk is better) sufficient to make a thick batter. Then add two eggs, beaten light, and if they do not thin down the batter sufficiently, add more water (or milk). Beat thoroughly and cook immediately the same as slapjacks.
Rice Cakes.
Into one quart of sifted flour stir enough water (or milk) to make a medium thick batter; add two cups of cold boiled rice, one teaspoonful of salt, and lastly, four eggs, beaten light. Beat thoroughly and cook immediately the same as slapjacks.
Plum Pudding.
Put into a basin one pound of flour, three-quarters of a pound of raisins (stoned, if possible), three-quarters of a pound of fat of salt pork (well washed and cut into small dice or chopped), and two tablespoonfuls of sugar. Add half a pint of water and mix well together. Dip a cloth bag large enough to hold the pudding into boiling water, wring it out, and apply flour well to the inside. Put in the pudding and fasten it up, leaving a little room in the bag for the pudding to swell. Now place the whole in enough boiling water to cover the bag, and boil two hours, turning the bag several times to prevent its scorching against the bottom or sides of the pot. If necessary to add water to keep the bag covered, add boiling water. When done take the pudding from the pot, plunge it into cold water for an instant, and then turn it out to be eaten.