Hominy Croquettes.
To one cup cold boiled hominy, add two teaspoonfuls melted butter, and stir it well, adding by degrees one cup milk, till all is made in a soft light paste; adding one well-beaten egg.
Roll into oval balls with floured hands; dip in beaten egg, then roll in cracker crumbs and fry in hot lard.—Mrs. M.
Fried Hominy.
Warm the boiled hominy; add a piece of butter, a little salt, half a pint cream, two eggs, and flour enough to stiffen the mixture. Fry like mashed potatoes.—Mrs. E.
To Boil Hominy.
Soak in hot water the overnight. Next morning wash out in two waters and boil thoroughly. A little milk added to the water whitens and seasons it.—Mrs. W.
To Stew, Fry, or Broil Mushrooms.
After you have peeled them, sprinkle with salt and pepper and put them in a stewpan with a little water and lump of butter. Let them boil fast for ten minutes and stir in a thickening of flour and cream. They may be broiled on a gridiron, and seasoned with butter. Fry them also in butter. The large mushrooms are used for the two latter modes of cooking them.—Mrs. C. C.
Sweetbread and Mushroom Pâtés.