Hamburger

Or Hamburg steaks are minced beef with a little onion, a suspicion of garlic, salt and pepper seasoning, fried or broiled, and served either plain or with any of the sauces appropriate to steaks.

Tomatoed Hamburger

The same as above but freely mixed with raw tomato meat freed from skin and seeds; should be served with tomato sauce.

Hickory

Name of one of the common nuts, also called Pecans; used in cake making, decorating, flavoring, etc.

Hoe Cakes

Name of a Southern pancake made of ground maize, salt and water.

Hot Pot Or Hotch Potch

A soup stew made and baked in a pot as follows: take a large earthern crock, into it put four lbs. of lean beef trimmings cut into inch pieces, one lb. of small balls of pork sausage meat, one-half a cupful of sliced onions, one cupful each of sliced and peeled cucumbers, carrots and asparagus points, one pint each of green peas and skinned tomatoes, a handful of washed rice, one cupful of chopped green peppers and a small heart of cabbage shredded, season with salt and pepper (NO SPICES), add four gallons of cold water, place on the crock cover, put in a moderate oven at 6 a. m. and it will be ready for 12 o'clock dinner. Another hot pot is made with scrags of mutton instead of the beef and pork, substituting leeks and barley for the peppers and rice.

Hominy

Is hulled maize, marketed in different grades as to size; the large is generally known as "hulled corn" is boiled like rice and served with milk; or boiled very soft, turned out into a buttered pan, when cold, cut into strips rolled in flour (never bread it), fried a delicate brown tand served either as a garnish, or for breakfast with maple syrup. When boiling hominy which is to be fried, always add towards the finish, some flour, as that will hold it together and stop it from breaking and spitting when being fried.

Boiled Hominy

A breakfast cereal: fine hominy soaked overnight, boiled for two hours in a farina kettle; served with cream and sugar.

Hominy Croquettes

The preceding when boiled mixed with a little grated cheese and flour, beaten egg yolks, salt and red pepper, poured into buttered pan, when cold, made into form, breaded and fried.

Horseradish

Name of a pungent root, grated fine and used as a table condiment, and in flavoring sauces; as a condiment is best as follows: One pint of grated horseradish, one-half a pint of white wine vinegar, salt, little sugar, mix and use.

Horseradish Butter

Equal parts of grated horseradish and butter well pounded together with a seasoning of salt and lemon juice, then rubbed through a fine sieve; served spread over broiled steaks.

Irish Moss

An edible seaweed, gelatinous, reddish brown in color, good for those with delicate digestions in blanc-mange, creams, flawns, farinas, etc.

Irish Stew

The neck chops of mutton that are under the shoulder, trimmed, gristle removed, boiled with the shanks from the legs and shoulders and other mutton trimmings till half done, taken up and stewed with potatoes and onions till tender in the strained and skimmed stock from the boiling, seasoned with salt and pepper, lightly thickened; served sprinkled with chopped parsley.