Hominy And Nut Roll

1 3/4 cupfuls chopped English walnut meats 3/4 cupful hominy (coarse) 1 1/2 cupfuls milk (scalded) 1 hard-cooked egg 1 teaspoonful salt

1/4 teaspoonful pepper 1/2 cupful fine dry bread crumbs 1 teaspoonful minced parsley 1 1/4 teaspoonfuls onion juice

Combine the salt and milk and cook until soft in a double boiler. Chop the egg and walnuts and add with other ingredients to the hominy. Season well to taste and form into a six-inch roll. Cover with buttered crumbs. Dot with bits of butter or oleomargarine and bake one-half hour in a moderate oven, basting occasionally with 2 tablespoonfuls of butter (or substitute) melted in 1/2 cup of hot water. Serve very hot with nut sauce.

Pour cooked hominy into baking powder cans that are well-oiled. Let stiffen; turn out, dip in flour and fry in beef drippings, bacon or ham fat or deep fat till browned.

Hominy Omelet

3 cupfuls cooked coarse hominy or samp Bacon or sausage fat

2 cupfuls well-seasoned thickened stewed tomatoes

Melt the fat in a large frying pan, spread in the hominy, pack it down, and fry gently until well browned. Then spread half of the tomato mixture on this, fold it over, slide onto a platter and serve surrounded by the remaining tomato. To make this into a substantial supper or luncheon dish, garnish it with cooked sausages or bacon.