Baked Hominy, Southern Style

3/4 cup fine hominy 1 teaspoon salt 1 cup boiling water.

cup butter.

1 tablespoon sugar.

1 egg.

2 cups milk.

Mix water and salt and add gradually, while stirring constantly, hominy. Bring to the boiling point and let boil two minutes. Then cook in double boiler until water is absorbed. Add one cup milk, stirring thoroughly, and cook one hour. Remove from range and add butter, sugar, egg slightly beaten, and remaining milk. Turn into a buttered dish and bake in a slow oven one hour.

Hominy And Horseradish Croquettes

cup hominy 1/2 cup boiling water 1/2 teaspoon salt cup scalded milk.

2 tablespoons butter 3 1/2 teaspoons grated horseradish root.

Steam hominy with water until water is absorbed; then add salt and milk and steam until tender. Add butter and horseradish. Cool, shape, dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper.

Liptaner Cheese

1 cream cheese 1/4 cup butter 1 teaspoon capers 1 teaspoon paprika.

2 anchovies, finely chopped 1 shallot, finely chopped 1/2 teaspoon caraway seed 1/2 teaspoon salt.

Work cheese (large size) and add butter gradually. When thoroughly blended, add remaining ingredients. Press into a small mould and let stand in ice box to season. Remove from mould and serve with crackers.

Moulded Cheese With Bar-Le-Duc Strawberries

Mash cream cheese and press into a cone-shaped mould. Remove from mould, cover with whipped cream sweetened with powdered sugar, and pour around strawberries. Serve with unsweetened wafer crackers.

Toasted Fromage Rolls

Cut fresh bread while still warm in as thin slices as possible, using a very sharp knife, and remove crusts. Work butter until creamy, add an equal measure of grated Young American cheese, and work until thoroughly blended; then season with salt and paprika. Spread bread with mixture and roll each piece separately. Toast over a clear fire and serve hot with the salad course.

Frozen Cheese Alexandra

1/2 cup butter.

lb. Roquefort cheese.

1 teaspoon salt.

1/2 teaspoon paprika.

1 teaspoon finely cut chives.

2 tablespoons Sherry.

Cream butter, add cheese, and work until well blended; then add remaining ingredients. Pack in a small mould, surround with finely crushed ice and rock salt, using equal parts, and let stand one hour. Remove from mould and serve with hot toasted rye bread.

Pimiento Cheese Wafers

Mash a pimiento cream cheese, moisten with cream and force through a pastry bag and tube on unsweetened wafer crackers. If a pimiento cream cheese is not obtainable add one tablespoon finely chopped canned pimiento and a few grains salt to one ten-cent cream cheese.

Pimiento Cheese Wafers.

Plimiento Cheese Wafers - Page 46.