1/4 cup (2 ozs.) drippings 3/4 cup (3/4 ozs.) brown sugar 1 egg
1 1/2 cups (3/4 pt.) buttermilk or sour milk
1 teaspoon soda 1 teaspoon salt 1/2 cup (2 ozs.) flour 1 1/2 cups (6 ozs.) whole wheat flour
Cream drippings and sugar, break in egg and beat well, add soda dissolved in milk, add salt sifted with white flour, and stir in whole wheat flour. Mix well and divide into twelve greased and floured muffin or gem tins and bake in hot oven fifteen minutes. Serve hot or cold.
2 cups (12 ozs.) corn meal
1 teaspoon salt
2 cups (1 pt.) boiling water
1 cup (1/2 pt.) milk
2 eggs, beaten
1 tablespoon (1/2 oz.) lard, melted
4 teaspoons baking powder
Into a bowl sift corn meal and salt, add water, milk, eggs, lard, and baking powder. Mix well and turn into a well-greased pan and bake in moderate oven forty minutes.
1 teaspoon arrowroot
1 cup (1/2 pt.) boiling water
1 cup (1/2 pt.) milk
2 teaspoons sugar or honey
Mix arrowroot into a smooth paste with a little cold water and add it, with salt, to water. Stir constantly until it becomes clear. Pour in milk, add sugar or honey, and boil fifteen minutes. Keep stirring all the time and serve hot.
1 cup (1/2 pt.) barley 4 cups (1 qt.) water
1 teaspoon salt 24 prunes, stoned
1 tablespoon (1/2 oz.) sugar or honey
Wash barley, cover it with cold water, bring to the boil, and drain well. Put it into a saucepan with the quart of water and salt. Bring slowly to boiling point, then simmer two and one half hours.
Wash prunes, cover with cold water, and soak two hours. One hour before barley is ready add prunes and water in which they were soaked. Also add sugar or honey. If barley is too thick add a little more water. Serve with milk or cream.
1 cup (1/2 pt.) coarse hominy
10 cups (5 pts.) boiling water
2 teaspoons salt
Stir hominy and salt into water, and cook eight to ten hours, or, soak hominy overnight and boil two hours. Serve with milk. Cook one cup fine hominy in six cups boiling water, add salt to taste, stirring occasionally, one and one half hours. Serve with milk, or with maple sirup.
Take left-over cold hominy and cut it in slices above three fourths of an inch thick. Flour them well on both sides. Melt some butter substitute in a small saucepan, put in a few slices of hominy at a time and fry until browned on both sides. Drain and serve hot. Fried hominy may be served either as a separate course or as an accompaniment to cooked kidneys, or fish, etc. The slices may be brushed over with milk or egg and tossed in corn meal or bread crumbs if preferred.
Another Method. Grease fireproof dish, put in layer of cooked hominy, then layer of minced steak, season with salt and pepper, add one tablespoon tomato catchup, or chopped tomato will do; make alternate layers until dish is full, bake one hour. Serve hot. Cooked macaroni or spaghetti may be used in place of hominy.