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Page:Mrs Beeton's Book of Household Management.djvu/1504

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1340
HOUSEHOLD MANAGEMENT

made from firm Vienna bread dough, which is rolled out, and completed as described above.

Average Cost.—6d. or 7d. Sufficient for about 30 sticks.

3145.—HOMINY PORRIDGE.

Ingredients.—Hominy, water, a piece of butter.

Method.—Pour boiling water on the hominy over night, and let it stand until morning. Then add more water if necessary, and boil for at least ½ an hour. Stir in the butter just before serving.

Time.—½ an hour. Average Cost, 2d. or 3d. Sufficient for 2 persons.

Note.—Hominy is the inner part of the maize and bears about the same relation to maize-meal that coarsely-ground flour does to whole wheat meal. It is not so nourishing, but being less oily it keeps well, and has not the characteristic flavour of maize-meal, which is unpleasant to some persons.

3146.—HOMINY FRITTERS.

Ingredients.—Cold hominy porridge, fat to fry, flour.

Method.—Cut the cold porridge into slices, about 1 inch thick, flour them lightly on both sides, and fry in a frying-pan with butter or oil. Serve hot.

Time.—10 minutes. Average Cost, uncertain.

3147.—LENTIL PORRIDGE.

Ingredients.—3 ozs. of lentil flour, 1 pint of water, salt, butter.

Method.—Put the flour and salt in a basin, with a little cold water, add the rest of the water boiling, put it on the fire, and boil for 20 minutes. Stir in the butter just before serving. Half lentil and half barley or wheat-flour is preferred by some, and makes a close imitation of the Revalenta Arabica, so much advertised for invalids.

Time.—10 minutes. Average Cost, 1½d. Sufficient for 2 persons.

3148.—MAIZE MEAL PORRIDGE, POLENTA, OR MUSH.

Ingredients.—Indian meal, salt, water.

Method.—Boil the water, sprinkle in the Indian meal with one hand, and stir it with a wooden spoon or spatula. Boil for about 10 minutes. Stir in a piece of butter, and serve hot.

Time.—10 minutes. Average Cost, 2d. or 3d. Sufficient for 2 persons.

Note.—Both yellow and white maize is sold. The yellow, known as polenta in Italy, is the richest in mineral matter and in fat. It must be used quickly or kept in a covered tin, as it very soon absorbs moisture from the air and turns bitter. Maize meal is also sold in packets steam-dried and partially cooked.