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.