Stewed Potatoes (For Breakfast)

Pare, quarter and soak them in cold water for half an hour. Stew them in enough cold salted water to cover them. Before taking them up, and when they are breaking to pieces, drain off half the water and put in a cupful of milk. Boil it three minutes, stirring well; put in a lump of butter the size of an egg, a little salt and a pinch of pepper. Boil up well and put it in a covered dish. Add parsley and onion if one likes it.

Stewed Onions

Top, tail and skin them, lay them in cold water for half an hour or more, then put them in a saucepan with hot water enough to cover them. When half done throw off all the water except about a teacupful. Add a like quantity of milk, a great spoonful of butter, and pepper and salt to taste. Stew gently until tender, then turn into a deep dish. If the onions are strong and large boil them in three waters, throwing away all of the first and second, and keeping a little of the third to mix with the milk.

Hominy Croquettes

To a cupful of cold boiled hominy add a tablespoon of melted butter, and stir hard, moistening by degrees with a cupful of milk, beating to a soft light paste. Put in a teaspoon of white sugar, and last, a well-beaten egg. Roll into oval balls with floured hands, dip in beaten egg, then cracker-crumbs, and fry in hot lard.

Southern Way Of Cooking Rice Dry

Pick over the rice, rinse in cold water until perfectly clean, then put in a pot of boiling water. Allow one quart of water to less than a teacup of rice, boil hard seventeen minutes, drain off the water very close, let it steam with the lid off fifteen minutes. When carefully done each grain will be separate.

Baked Cymlings

Boil the cymlings until tender; then rub them through the cullender. Then season with butter, cream and pepper and salt, and bake in a baking dish. Very nice.

Broiled Mushrooms

Take fresh mushrooms, wash and skin them carefully; then put them on a broiler over a hot fire, and when done, pour melted butter and pepper and salt. Serve very hot.

Hashed Brown Potatoes

Boil potatoes half-done, cut in pieces size of dice; then put on to stew with cream, butter, pepper and salt, a little onion juice and parsley. Then put in a dish and brown over. Serve hot.