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The water in which the hominy is cooked should remain on it. BUTTERED HOMINY. Perhaps the simplest method of preparing cooked hominy is to butter it. In this form it may be served with cream as a breakfast or a luncheon dish, or it may be used in the place of a vegetable. 1 pt. cooked hominy 3 Tb. butter 1 tsp. salt Allow a few spoonfuls of water to remain on the cooked hominy.
Stir the farina and milk together until they are perfectly smooth; then add the eggs, beaten slightly, the sugar, and the nutmeg. Bake in a moderately hot oven until firm and serve hot or cold with any sauce desired. 1 c. cold farina 1-1/2 c. milk 1/2 tsp. salt 1/4 tsp. paprika 1 c. grated cheese 2 eggs
1-1/2 c. macaroni 3 qt. boiling water 3 tsp. salt 1/4 c. crumbs 2 Tb. butter 2 Tb. flour 1 tsp. salt 1/8 tsp. pepper 1 1/2 c. milk Break the macaroni into inch lengths, add it to the salted boiling water, and cook it until it is tender.
Besides adding flavour, the molasses in this recipe adds food value to the product. 1 c. corn meal 3/4 c. flour 3-1/2 tsp. baking powder 1 tsp. salt 3/4 c. milk 1/4 c. molasses 1 egg 2 Tb. melted fat Mix and sift the corn meal, flour, baking powder, and salt. Add the milk, molasses, and well-beaten egg and stir in the melted fat.
Pour over each serving about 2 teaspoonfuls of French dressing made as follows: 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. paprika 6 Tb. oil 2 Tb. vinegar Mix the salt, pepper, and paprika, and beat the oil into them until it forms an emulsion. Add the vinegar gradually, a few drops at a time, and continue the beating. Pour the dressing over the salad.
As rice used for this purpose is added hot, it may be cooked either purposely for the muffins or for something else and only part used for the muffins. Cereals other than rice may be used in exactly the same quantity and in the same way in making muffins. 2-1/4 c. flour 5 tsp. baking powder 2 Tb. sugar 1/2 tsp. salt 1-1/4 c. milk 1 egg 3/4 c. hot, cooked rice 2 Tb. melted fat
When served with cream, this combination of rolled oats and prunes is high in food value and consequently may be made the important dish in the meal for which it is used. 1 c. rolled oats 3 c. water 1 tsp. salt 12 stewed prunes Cook the rolled oats according to the directions already given, and then force them through a fine sieve.
It is an excellent plan to be able to substitute one thing for another in recipes of this kind, and this may be done if the materials are used in correct proportion. 1-1/4 c. graham flour 1 c. white flour 3/4 tsp. soda 1 tsp. salt 1 c. sour milk 1/3 c. molasses 1 egg 2 Tb. melted fat Mix and sift the graham and the white flour, the soda, and the salt.
When the beating is finished, the texture of the dough should be fine and close and the surface should be smooth and flat. 1 qt. pastry flour 1 tsp. salt 1/3 c. fat 1 c. milk or water Sift the flour and salt and chop in the fat. Moisten with the milk or water and form into a mass. Toss this on a floured board, and beat it with a rolling pin for 30 minutes, folding the dough over every few seconds.
Any of these pastes, as has been mentioned, is especially appetizing when prepared with cheese and tomato. 1 c. spaghetti 2 Tb. butter 2 qt. boiling water 2 Tb. flour 2 tsp. salt 1/2 c. grated cheese 1 can tomatoes 1 tsp. salt 1 small onion, chopped 1/4 tsp. pepper 1/2 c. water
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