Raised Hominy Muffins.
1 cupful cold hominy, 4 tablespoonfuls butter, 1 cupful scalded milk, 3 tablespoonfuls sugar, A teaspoonful salt, A yeast cake dissolved in A cupful lukewarm water.
Warm the hominy in a double boiler and break it into grains in a mbdng bowl. Add the butter, milk, sugar, and salt. When it is luke warm, stir in the yeast and enough flour to make a thick batter. Let it stand over night. In the morning fill gem pans two thirds full, set to raise in a warm place, and bake in a moderate oven.
Hominy in Cream Sauce.
2 cupfuls cream sauce, 2 cupfuls cold hominy.
Make a cream sauce and into it stir the hominy. Reheat in n double boiler and serve very hot instead of potato.
Hominy Griddlecakes.
A cupful cold hominy, 2 eggs, 2 cupfuls sour milk, lA teaspoonfuls soda, 2 cupfuls flour, A teaspoonful salt.
Warm the hominy and mix with it the well-beaten eggs. Sift in the flour and salt, alternating with A cupful milk till the mixture is ready to beat; at last stir in the soda dissolved in a tablespoonful warm water. Bake on .a hot greased griddle. Eat with maple sirup.
Macaroni and Celery.
1 cupful boiled macaroni, 1 cupful celery, 1 cupful white sauce, A cupful buttered bread crumbs, Salt and pepper, A cupful grated cheese.
Cut the celery into inch pieces and boil for ten minutes in salted water.
Drain and lay in a dish with the macaroni stirred lightly through it. Over it pour the white sauce; season with salt and pepper. Sprinkle over the top buttered crumbs and grated cheese. Bake till the top is deli cate brown.
Savory Macaroni.
2 cupfuls cold macaroni,' 2 tablespoonfuls butter, Pepper, Salt, Paprika.
Melt the butter in an omelet pan.
Put in the macaroni, dust with pep per, salt, and paprika. Let it brovvn slightly, tossing it with a fork while it cooks. Serve very hot as a side dish; sprinkle with grated cheese.
Creamed Macaroni on Toast.
lA tablespoonfuls butter, 1 tablespoonful flour, 1 cupful milk or cream, Salt and pepper, 1 cupful cold macaroni, A cupful grated cheese, 6 slices toast.
Make white sauce from the but ter, flour, and milk. Chop coarsely the macaroni, add to it the white sauce, and allow it to cook for ten minutes. Pour over the buttered toast, and dust liberally with grated cheese. Set on the top shelf of the oven for a few minutes, and serve very hot.
Macaroni and Chicken.
lA cupfuls cold chicken, lA cupfuls macaroni, 1A cupfuls cold tomato sauce, A cupful buttered crumbs.
Butter a baking dish, put in a layer of macaroni, then d layer of cold chicken cut in small strips, then a few spoonfuls of tomato sauce. Repeat in the same order till the dish is full, making the top layer maca roni. Cover with crumbs and bake till the top is brown and crusty. No seasoning is given in this recipe, be cause usually tomato sauce is well flavored.
Macaroni Croquettes.
2 tablespoonfuls butter, 4 tablespoonfuls flour, 1 cupful milk, Yolk 1 egg, .2 cupfuls chopped macaroni, 2 tablespoonfuls cheese, Pepper and salt.
If the macaroni is the remainder of a dish of tomato and macaroni or a well-seasoned cheese dish, it will be the more tasty. Make a thick sauce from the flour, butter, and milk, beat in the egg and cheese. Mix thor oughly, spread to cool, flour, egg, crumb, and fry. Serve very hot with tomato sauce.