Hominy.—Take a teacupful of hominy, wash it in several waters and rub it well between the hands, and throw away the grains that float on the top, the same as you do with split peas, pour the water off the top, then strain it off, and put it in a basin with a quart of water, and cover the basin over with a cloth; put it by to soak overnight, should it be required for breakfast in the morning. The next day put it in an enamelled stew-pan with about a teaspoonful of salt, and let it simmer gently over the fire, taking care that it does not burn. It is best to butter the bottom of the saucepan, or if you have a small plate that will just go inside you will find this a great protection. Let it simmer gently for rather more than an hour. Stir it well up and flavour it with either sugar or salt, and let it be eaten with cold milk poured on it on the plate, or with a little butter.

The hominy should simmer until it absorbs all the water in which it is boiled. As a rule a good teacupful will absorb a quart.

Hominy, Fried.—This is made from the remains of cold boiled hominy. When cold it will be a firm jelly. Cut the cold hominy into slices, flour them, egg and bread-crumb them, and then plunge them into some smoking hot oil till they are of a nice bright golden colour. They are very nice eaten with lemon-juice and sugar, or they can be served with orange marmalade.

Frumenty.—Take a quarter of a pint of wheat, wash it thoroughly, and let it soak for twelve hours or more in water. Strain it off and boil it in some milk till it is tender, but do not let it get pulpy. As soon as it is tender add a quart of milk, flavoured with a little cinnamon, three ounces of sugar, three ounces of carefully washed grocer’s currants, and let it boil for a quarter of an hour. Beat up three yolks of eggs in a tureen, and gradually add the mixture. It must not be added to the eggs in a boiling state or else they will curdle. A wineglassful of brandy is a great improvement, but is not absolutely necessary. The wheat takes a long time to get tender, probably four hours.

Sago Porridge.—Wash the sago in cold water and boil it in some water, allowing about two tablespoonfuls to every pint; add pepper and salt and let cold milk be served with the porridge.

Milk Toast.—This is a very useful way of using up stale bread. Toast the bread a light brown, and if by chance any part gets black scrape it gently off. Butter the toast slightly, lay the toast on the bottom of a soup-plate, and pour some boiling milk over it. Very little butter should be used, and children often prefer a thin layer of marmalade to butter.

CHAPTER IV

EGGS (SAVOURY) AND OMELETS