HOMINY PUFFS (1904)The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
HOMINY PUFFS
1 quart of cold boiled hominy,
4 heaping tablespoons of flour,
3 teaspoons of baking powder,
1 coffeecup of sweet milk,
1 teaspoon of salt,
4 eggs.
Take thoroughly cooked hominy when cold and stir in the well-beaten yolks, then flour, milk, and salt alternately with the baking-powder.
Add last the whites of eggs beaten to a stiff froth and stirred in slowly.
Have lard boiling and drop the mixture in with a spoon, and fry rich brown.
The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
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