"Cheerful looks make every dish a feast"

Boiled Hominy

1/2 pint (1 cup) hominy grits.

2 pints (4 cups) boiling water Salt to taste.

Have the water boiling in a fireproof dish, stir into it the hominy, adding salt to taste. Cook slowly for three hours or longer, stirring frequently. If the hominy is soaked overnight, one and a half hours boiling in the morning will suffice.

Cook in the same manner.

Candied Cranberries

Cape Cod cranberries Sugar.

Water.

For this recipe use the Cape Cod cranberries, half as much sugar as berries, and half as much water as sugar. Wash and pick over the berries and lay them in a deep casserole; put the sugar on the top like a crust, and the water on the top of that.

Cook very slowly.

When they just come to boiling point, cover for just a few moments - not long or the skins will burst then uncover and simmer until tender. Take up carefully and spread on oiled plates to dry.

These candied cranberries may be used in place of cherries for decorating cakes or candies.

Corn-Meal Souffle

1/2 pint (1 cup) corn meal 1 pint (2 cups) hot milk.

1/4 teaspoonful salt 5 eggs.

Cook the corn meal, either yellow or white, in the hot milk in a casserole until well thickened, stirring frequently; remove from the fire, add the salt, then beat in the yolks of the eggs one at a time, add the stiffly beaten whites of the eggs. Bake in a moderate oven until light and nicely browned - it takes about forty-five minutes.

Serve at once from the baking dish, either with butter or meat gravy.

Mince Meat For Pies

1 1/2 lbs. seeded raisins.

2 lbs. chopped apples 1 lb. Sultana raisins 1 1/2 lbs. currants.

1/2 lb. chopped citron peel 1/2 lb. chopped candied lemon peel 1/2 lb. chopped candied orange peel 1 1/2 lbs. (3 cups) sugar 1/2 lb. blanched chopped almonds 1 teaspoonful salt 1 lb. finely chopped suet.

3 oranges, grated rind and strained juice.

3 lemons, grated rind and strained juice.

1 tablespoonful powdered cinnamon.

1 tablespoonful grated nutmeg.

1 tablespoonful powdered mace.

1 tablespoonful ground cloves.

1 tablespoonful powdered allspice.

1 tablespoonful powdered ginger.

1/2 pint (1 cup) sherry wine.

1/2 pint (1 cup) best brandy.

Put all these ingredients into a large earthenware jar, mix well, and stir up before using. Keep well covered. The mince meat ought to be made at least one month before required. The fruit should all be cleaned very carefully.

Oatmeal Porridge

Oatmeal.

Water.

Salt.

Put an earthenware dish on the stove, allow one cupful of water to each person. When the water boils, sprinkle in the oatmeal with the left hand, stirring briskly all the time. Use one handful of meal to each cup of water; stir free from lumps. Let the oatmeal boil for a quarter of an hour before adding salt to taste; cook the oatmeal for at least one hour, stirring occasionally. If poured in plates, these should be previously warmed. Serve with milk.

Any stewed fruit is also a nice accompaniment, and good for the health.

Another method is to mix the meal with cold water, stir steadily until it boils, add salt as in former recipe, and cook also for one hour.

Serve in the same way.

Still another way. The night before it is wanted mix up the oatmeal with milk, one handful of oatmeal to one cupful of cold milk, add a little salt, pour into an earthenware jar, and let it soak all night. In the morning set the jar in a pan of boiling water, and let it steam for three hours, or longer if time permits.

When cooked this way serve with stewed figs.