Pearl Hominy With Minced Ham

2 cups boiled or steamed hominy

1/2 cup finely minced left-over ham

2 tablespoons ham fat

1 1/2 tablespoons flour

1 cup skimmed milk

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 tablespoon finely chopped parsley Paprika

Process

Cook pearl hominy as directed on Page 13. Measure the left-over hominy and mix thoroughly with minced ham. Prepare a white sauce with remaining ingredients (except paprika). Add hominy mixture, place on range and bring to boiling point; stir until heated through; then turn into a warm serving dish and sprinkle with paprika. Serve at breakfast, luncheon or supper.

Hominy Puff

1 cup cold boiled hominy

1 cup white corn meal

2 tablespoons butter or butterine

2 eggs

1 teaspoon salt

1 tablespoon baking powder

1 1/2 cups milk

Process

Mix hominy with corn meal, then sift in salt and baking powder. Add yolks of eggs beaten until thick and lemon tinted and melted butter. Add milk gradually while stirring constantly, then fold in the stiffly beaten whites of eggs. Turn mixture into a well greased baking dish and bake slowly for one-half hour. Serve with roast pork, lamb or beef.

Hominy Boulettes

3 cups water

1 teaspoon salt

3/4 cup granulated hominy

1 teaspoon onion juice

1 tablespoon melted butter

1/8 teaspoon white pepper

1/2 teaspoon finely chopped parsley

1/4 teaspoon Poultry Seasoning

Process

Put water in top vessel of double boiler, bring to boiling point, season with salt and add hominy slowly so as not to stop water from boiling, stirring constantly. Cook over a low fire five minutes, continue stirring. Remove to lower part of boiler and cook over boiling water three hours or longer. Remove from range, add seasonings in the order given, mix thoroughly; spread on a plate to cool. Then with the hands shape in balls the size of an egg, roll in fine cracker crumbs, then in egg (diluted with two tablespoons cold water), again in crumbs and fry in deep, hot fat. Serve in place of potatoes.

Casserole Of Hominy With Meat

Finely chop cooked pearl hominy and slightly moisten with a little White Sauce. Line a quart brick-shaped mold or bread pan to the depth of one inch thickness with the prepared hominy, leaving a cavity in the center. Mince any land of left-over meat or fowl; there should be one cup. Moisten meat with a little Brown Sauce, White Sauce or Tomato Sauce. Fill cavity with meat and cover with more hominy. Cover mold or if a bread pan is used cover with a buttered paper. Cook in a steamer thirty-five minutes. Unmold on warm serving platter and pour around Brown or Tomato Sauce.

Hominy Crusts

1 cup cooked fine hominy

2 tablespoons sugar

1 egg well beaten Flour, salt and milk

Process

Cook hominy in double boiler in enough milk to make a thin batter and until hominy is soft. Season with salt and when lukewarm add egg beaten until thick and lemon tinted and sufficient white flour to hold mixture together. Spread in a well greased, shallow pan to one-half inch thickness. Bake in a hot oven until brown and crisp. Split and spread with butter. Serve with maple syrup.