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Classic
Cook Books
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page 33
the pasty, half cooked mass usually served at boarding-houses. In lieu of a
custard-kettle the mush can be made in a pan, or small tin bucket, and then
placed in a steamer and steamed three hours.
CRACKED WHEAT.
Two quarts salted water to two cups best white winter wheat; boil two or three
hours in a custard-kettle: Or, soak over night and boil at least three-fourths
of an hour: Or, put boiling water in a pan or small tin bucket, set on stove,
stir in wheat, set in steamer and steam four hours: Or, make a strong sack of
thick muslin or drilling, moisten wheat with cold water, add a little salt,
place in sack, leaving half the space for wheat to swell in. Fit a round sheet
of tin, perforated with holes half an inch in diameter, to the inside of
ordinary kettle, so that it will rest two or three inches from the bottom; lay
sack on the tin, put in water enough to reach tin, and boil from three to four
hours, supplying water as it evaporates.
Serve with butter and syrup, or cream and sugar.
When cold, slice and fry; or warm with a little milk and salt in a pan greased
with a little butter; or make in griddle-cakes with a batter of eggs, milk, and
a little flour, and pinch of salt.
FINE WHITE HOMINY OR GRITS.
Take two cups to two quarts salted water, soak over night, and boil three
quarters of an hour in a custard kettle;
serve with milk and sugar, or when cold slice and fry.
FRITTERS.
Make fritters quickly and beat thoroughly. A good rule for them is two eggs,
one-half pint milk, one tea-spoon salt, and two cups flour; have the lard in
which to cook them nice and sweet and boiling hot; test the heat by dropping in
a tea-spoon of the batter--if the temperature is right it will quickly rise in a
light ball with a splutter, and soon brown; take up carefully the moment they
are done, with a wire spoon; drain in a hot colander and sift powdered sugar
over them; serve hot.
Pork fritters are made by dipping
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