THE HOME.

Globe, Volume XXII, Issue 2054, 23 September 1880, Page 4

THE HOME.

SOME AMEBIC AN "ELOTJR DOINGS." [" Mart Ijane Express."] Hominy, oatmeal, and oornflour seem to be growing fast in popular favor here, and an American friend tells mo that the secret of cerving each of theso in perfection is to give them plonty of water and plenty of boiling. You cannot boil oatmeal too much, she says. ITor porridga, have about two quarts of water boiling in a largo atewpsn, and. into thiß stir One large cup of oatmeal, which has been previously wet with cold water. Boil this 0110 hour, alining it well and frequently. Then add a teospoonf ul of ealt, 3rd boil it an hour longer. Should it by this time grow too ctiff, add more boiling water; ohould it, on tha contrary, bo still too thin, boil it. onger, until the proper consistency ijs avrived at. And now for hominy griddlo cakes; and what can bo more tempting and nutritiouo to place on s brsekfast-table—that is if they are vrell made and fried without burning ? The liominy should bo boiled beforehand, and perfectly eoit. If still warm eo much the better. Take ono pint 01 it and add a pint of milk with fljur enough to mix it into athiu batter boat up two or throe eggs and stir them will into the batter wi*h a little salt. Now fry them as you do other griddle-cakes. If you have not the proper griddle for this purpose you must substitute a perfectly clean and sweet frying-pan. The cakes should bo made as nearly of one size as possible, and served hot, packed one upon the other, like a pile of crumpets. Thoy may bo buttered beforehand or not, as for children's eating golden syrup poured over them is both wholesome and in favour. Eor a family breakfast, water or milk-and-water may bo substituted for pure milk, and ono or two eggs might suffice for the above-named quantities, to bo otherwise mixed in the same manner. Boiled rice instead of hominy, with either plain flour or corn flour made into a similar hatter, can be cooked in tho same way, and eaten like muffins or crumpets. It is a pity tkat " Indian meal " does not find ika way

into English kitchens as well as corn " flour," and that English girls are so far behind the American maidens in preparing a breakfast of this. The meal is " Indian corn," simply ground, or maize flour proper, while what we use in England as " corn flour" or " Oswego " —prepared at Oswego expressly for the English markets—is far less used in America as we use it. Corn meal rolls, corn meal griddle eakes, oorn meal " bisouits," what can Ameri oan girls not make among their "flour doings " and " oorn fixings " ? And talking of breakfast preparations, though not one of the "corn doings," I must give you an American way of " fixing " cold potatoes. Melt a tablespoonful of butter in a saucepan, and then add one teaspoonful of flour, stir the two together until perfeotly smooth, then add by degrees a breakfastcupful of milk, stirring well until the whole boils up. Hare ready the cold potatoes, chopped fine and seasoned with pepper and salt; turn them into the boiling milk, stirring them gently until thoroughly hot. Though seeming a very simple process, to cook potatoes thus, so as to present a dainty dish, requires some skill and experience. If boiled too little they will be sloppy; if too muoh they will burn. When nearly dry, and just beginning to brown, they are delicious. 0.0. H.