Hominy And Corn Meal Muffins

1/4 cup fine hominy

1 teaspoon salt

2 tablespoons butter

1/2 cup boiling water

1 cup scalded milk

1/2 cup corn meal

4 tablespoons sugar

Yolks 2 eggs

4 teaspoons baking powder

Whites 2 eggs

Process

Cook hominy, salt and butter in double boiler twenty-five minutes, cool. Pour scalded milk over corn meal, add sugar and hominy; yolks of eggs beaten until thick and light. Sift in baking powder and fold in the whites of eggs beaten until stiff. Bake in hot iron gem cups well buttered thirty minutes.

Hominy Muffins

1 cup hominy porridge packed solidly

2 cups flour

2 teaspoons sugar

4 teaspoons baking powder

3/4 teaspoon salt

2/3 cup milk

2 tablespoons melted butter

2 eggs beaten very light

Process

Sift together flour, salt, sugar and baking powder, add porridge and mix well, add melted butter and milk, beat until free from lumps. Add eggs beaten until thick and lemon tinted. Bake twenty-five minutes in a hot oven, in hot, well buttered iron gem cups.

Hominy Waffles No. 1

1 cup cooked granulated hominy packed solidly

1/2 cup corn meal

2 cups flour

1 teaspoon salt

1 1/2 tablespoons baking powder

1 cup rich milk

1/4 cup melted butter or bacon fat 3 eggs

Process

Sift together corn meal, flour, salt and baking powder, add hominy and mix thoroughly until mixture is like meal. Add milk gradually, stirring constantly, then add melted fat and eggs beaten until thick and lemon tinted. Beat mixture until smooth and well blended. Cook in a hot, well greased waffle iron. This recipe will make eight large waffles. Serve with lemon or orange syrup.

Hominy Griddle Cases

1 cup cooked hominy

2 cups flour

5 teaspoons baking powder

1 egg

3/4 teaspoon salt

1 cup sweet milk

3 tablespoons cream

Process

Sift together flour, baking powder and salt; add cold porridge and mix thoroughly to prevent mixture from being lumpy; beat egg until thick and lemon tinted; add milk and cream to egg and combine with first mixture; beat thoroughly and fry as girddle cakes.

Hominy Waffles No. 2

1 cup hominy porridge packed solidly

2 1/2 cups flour

1 cup milk

3 tablespoons melted butter

5 teaspoons baking powder

3/4 teaspoon salt

3 eggs beaten thick and light

Process

Sift together flour, salt and baking powder; add porridge, mix thoroughly, add butter; pour milk into beaten eggs and add to first mixture; beat until free from lumps; fry in hot, well greased waffle iron, allowing three cook's spoons to each waffle. If mixture appears too thick, add more milk.

Granulated Hominy Crusts

1 cup boiled granulated hominy

2 tablespoons sugar

1 egg

Flour, salt and milk

Process

Cook the hominy in double boiler, in milk enough to make a thin batter and until the hominy is very soft. Add salt to taste and when lukewarm egg well beaten and sufficient flour to hold mixture together. Spread in well buttered, shallow pan to one-third inch thickness. Bake in hot oven. Split and serve with butter and maple syrup.

Savory Hominy

Serve with Roast Goose, Ducks and Pork.

To two cups of hot steamed or boiled hominy well seasoned with salt add one-third cup of butter or butter-ine, one-fourth cup finely chopped white onions and one and one-half tablespoons finely chopped parsley. Mix thoroughly. If too dry moisten with a little hot condensed milk or cream. Serve in place of potatoes with roast goose, ducks or pork. This mixture may be used for stuffing goose or domestic ducks.

Hominy Croquettes

Shape into balls one quart of well cooked, highly seasoned granulated hominy. Roll in cracker crumbs, dip in egg, slightly beaten and diluted with two tablespoons cold water, then again in cracker crumbs. Fry in deep fat. Drain on brown paper and serve as a vegetable with Cheese Sauce; or sweeten the mixture to taste, flavor with grated lemon peel, shape, crumb and fry; serve as dessert with maple syrup.

Hominy And Horse-Radish Croquettes

1/4 cup granulated hominy

1/2 cup boiling water

1/2 teaspoon salt

3/4 cup scalded milk

2 tablespoons butter or butter substitute

3 1/2 tablespoons grated horse-radish

1 tablespoon grated onion or chopped chives

Process

Cook hominy with water in a double boiler until water is absorbed; add salt and milk and continue cooking until hominy is soft. Add butter, horse-radish and onion. Spread mixture on a plate. When cool, shape in balls, roll in crumbs, egg and crumbs and fry in deep, hot fat. Drain on brown paper and serve with roast pork, baked ham, pork tenderloin, etc.

Hominy Balls (Serve As A Vegetable)

1 quart boiled granulated hominy

1/3 cup grated cheese Egg and crumbs

1/2 tablespoon grated onion

1 teaspoon finely chopped parsley

Process

Add cheese, onion and parsley to hot, well seasoned hominy, cool and shape into balls the size of a small lemon, roll in fine crumbs, egg and crumbs and fry in deep hot fat. Drain on soft, brown paper and serve with roast pork, lamb, etc.

Hominy With Tomatoes

2 cups canned hulled corn or cooked pearl hominy

1 cup thick tomato pulp

2 tablespoons bacon fat or butter

2 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

Fine buttered cracker crumbs

Process

Melt fat in a sauce-pan, add flour and stir until well blended; add strained tomato pulp, salt and pepper. Add hulled corn mixed well and turn into a buttered baking dish. Cover with prepared cracker crumbs and bake thirty minutes in a hot oven. One teaspoon of onion juice may be added to the tomato mixture before combining with corn. Serve in place of potatoes.