Boil one quart of salted milk, and, when boiling, add half a cupful of farina, stirring constantly. Add a lump of butter and serve with cream and sugar.
One and a half cupfuls of pinhead oatmeal, a saltspoonful of salt, a tablespoonful of white sugar, two tablespoonfuls of orange-flower water. Cover the oatmeal with cold water and let it soak twenty-four hours, then drain off the water, cover again, and let steep twenty-four hours longer. Strain through a fine sieve, add the salt, and boil till as thick as mush, stirring constantly. Add the sugar and the orange-flower water, pour into saucers, and serve hot or cold with cream and sugar. This recipe dates back to the time of Queen Elizabeth.
One cupful of well-washed grits is slowly added to two cupfuls of boiling water, and boiled one hour. Soaking over night is an advantage. If the porridge is too thick, it may be thinned with milk. Serve hot or cold with cream and sugar.
Pack left-over grits into a wet mould. Turn out, slice, dredge in flour, and fry.
Mix one tablespoonful of oatmeal in half a cupful of cold water, add three cupfuls of milk, or of water, or of milk and water, and a little salt. Cook half an hour in a double boiler, stirring often. Strain if desired, and serve hot or cold. May be flavored with a bit of lemon-peel, spice, or orange-flower water. For children and convalescents.
One cupful of oatmeal and one teaspoonful of salt stirred into four cupfuls of boiling water. Boil one hour, strain, and pour on to two eggs well beaten. Reheat until it thickens, and serve with cream and sugar.
Mix one teaspoonful of salt with half a cupful of flour, make into a paste with a little cold water and cook in a double boiler till smooth and thick. Thin with milk, if necessary. Strain and sweeten; serve either hot or cold. May be flavored with spice, lemon-peel, or wine.
Stir one cupful of well-washed hominy into two quarts of boiling water. Cook one hour. Use half milk and half water if preferred.
To a cupful of cold hominy add one tablespoonful of melted butter, stir well, add enough milk to rub the hominy to a paste, add a teaspoonful of sugar and one egg, unbeaten. Shape into small flat balls, dredge with flour, dip in beaten egg, then in crumbs, and fry. These may be prepared beforehand and kept in a cool place till ready to fry.