these in the oven to dry after the bread comes out. If you have no oven,
it can be dried in a stove of moderate heat, or round a fire. When
perfectly dry, tie it up in muslin bags, and hang them in a dry place;
when you use it, boil it till soft in water; mix flour, milk, butter,
pepper and salt together, and stir in.


Corn Fritters.

Cut the corn through the grain, and with a knife scrape the pulp from
the cob, or grate it with a coarse grater, and to about a quart of the
pulp, add two eggs beaten, two table-spoonsful of flour, a little salt
and pepper, and a small portion of thin cream, or new milk; beat the
whole together; have the butter or lard hot in the pan, and put a
large spoonful in at a time, and fry brown, turning each fritter
separately; this makes an agreeable relish for breakfast, or a good
side dish at dinner.


Hominy.

Large hominy, after it is washed; must be put to soak over night; if you
wish to have it for dinner, put it to boil early in the morning, or it
will not be done in time; eat it as a vegetable.

Small hominy will boil in an hour; it is very good at breakfast or
supper to eat with milk or butter, or to fry for dinner.

Both large and small hominy will keep good in a cool place several days.
Be careful that the vessel it is cooked in, is perfectly clean, or it