HOMINY.

Hominy is a preparation of Indian corn, broken or ground, either large or small, and is an excellent breakfast dish in winter or summer.  Wash the hominy thoroughly in on 3 or two waters, then cover it with twice its depth of cold water and let it come to a boil slowly.  If it be the large hominy, simmer six hours; if the small hominy, simmer two hours.  When the water evaporates add hot water; when done it may be eaten with cream, or allowed to become cold and warmed up in the frying pan, using a little butter to prevent burning.

TOAST.

Toast should be made of stale bread, or at least of bread that has been baked a day.  Cut smoothly in slices, not more than half an inch thick; if the crust is baked very hard, trim the edges and brown very evenly, but if it happens to burn, that should be scraped off.  Toast that is to be served with anything turned over it, should have the slices first dipped quickly in a dish of hot water turned from the boiling tea-kettle, with a little salt thrown in.  Cold biscuits cut in halves, and the under crust sliced off, then browned evenly on both sides, make equally as good toast.  The following preparations of toast are almost all of them very nice dishes, served with a family breakfast.

MILK TOAST.

Put over the fire a quart of milk, put into it a tablespoonful of cold butter, stir a heaping teaspoonful of flour into half a gill of milk; as soon as the milk on the fire boils, stir in the flour, add a teaspoonful of salt; let all boil up once, remove from the fire, and dip in this slices of toasted bread.  When all are used up, pour what is left of the scalded milk over the toast.  Cover and send to the table hot.

CREAM TOAST.

Heat a pint of milk to boiling and add a piece of butter the size of an egg; stir a tablespoonful of flour smoothly into a cup of rich cream, and add some of the boiling milk to this; heat it gradually and prevent the flour from lumping; then stir into the boiling milk and let it cook a few moments; salt to taste.  After taking from the fire stir in a beaten egg; strain the mixture on to toast lightly buttered.

AMERICAN TOAST.

To one egg thoroughly beaten, put one cup of sweet milk and a little salt.  Slice light bread and dip into the mixture, allowing each slice to absorb some of the milk; then brown on a hot buttered griddle or thick-bottomed frying pan; spread with butter and serve hot.

NUNS’ TOAST.

Cut four or five hard-boiled eggs into slices.  Put a piece of butter half the size of an egg into a saucepan and when it begins to bubble add a finely chopped onion.  Let the onion cook a little without taking color, then stir in a teaspoonful of flour.  Add a cupful of milk and stir until it becomes smooth; then put in the slices of eggs and let them get hot.  Pour over neatly trimmed slices of hot buttered toast.  The sauce must be seasoned to taste with pepper and salt.