Green Corn, Tomato And Cheese

1 tablespoon butter

2 cups of grated cheese

3/4 cup canned or grated fresh corn 1 ripe pimento

1 teaspoon salt

1/2 teaspoon paprika

1 clove of garlic

4 slices of bread

1/2 cup of tomato puree

Into the melted butter, stir the cheese until it, too, is melted. Then add the corn and pimento, stir for a moment, and add the tomato juice, the salt and paprika. Have ready the bread toasted on one side, and very lightly rubbed on its untoasted side the garlic cut in two. Pour the mixture over the untoasted side of the bread, and serve at once.

Fried Bananas

Peel the bananas, slice them lengthwise, and cut in halves. Fry in hot butter or oil until browned. Season with pepper and salt and serve on pieces of buttered toast.

Forcemeat

4 ounces bread crumbs

1 onion as large as a hazelnut

1 dessertspoon chopped parsley

1 teaspoon flour

1/2 saltspoon grated lemon rind 1/2 teacup of milk Very little nutmeg, pepper, and salt

I ounce butter

Put the bread crumbs in a bowl. Slice the onion, mince it very fine, and add it to the bread crumbs with the parsley, lemon rind, nutmeg, flour and pepper. Two saltspoons of salt and half a saltspoon of pepper would be sufficient for most people. Now heat the milk, add the butter, and when it has melted, pour it over the breadcrumbs, etc. Stir well, and taste to see whether it is sufficiently seasoned; if not, add more seasoning. The mixture will now be ready for use.

Gnochi

1 pint milk

1/4 pound semolina

1 pint water

Boil the milk and water together in a double saucepan, sprinkle in the semolina, slowly stirring all the time, for three-quarters of an hour. Turn out to cool in a flat dish. When cold, cut into shapes, cover each with bread crumbs and flour, and fry in boiling oil or butter. A tablespoon of sweet herbs may be added if liked or a flavoring of onion.

Hominy Croquettes

1 quart hominy

1 cup milk

1 tablespoon flour

1 tablespoon butter

2 teaspoons salt

1/2 to 1 cup bread crumbs

Drain the hominy, and put through a food chopper, or mash. Make a white sauce of the butter, flour and salt. Mix this with the hominy, and add bread crumbs sufficient to form into croquettes. Then have ready some dried bread crumbs to which two tablespoons of milk or water have been added. Dip the croquettes into the bread crumbs. Place in a buttered pan, and bake in a hot oven until evenly browned.

Banana Cutlets

4 bananas

1/2 pint of English walnuts

1 teaspoon of butter

1 cup of milk

1 tablespoon of flour

1 teaspoon of salt

1 teaspoon of lemon juice

Put the nuts through a nut mill and add mashed bananas; put the butter in a saucepan with the flour and milk, add the bananas and nuts. Cook for five minutes and add the salt and lemon juice. Turn into a dish to cool and form into cutlets and fry in boiling oil. Or the mixture may be put in a buttered baking dish and baked in the oven until brown.