Hominy And Cheese

One pint of hominy samp, scalded and soaked in water all night, one pound of chopped veal, half a can of tomatoes, half a cup of grated cheese, pepper, and salt. Boil ten minutes over the fire. Place in cooker five hours.

Macaroni And Cheese

Break and boil macaroni in an abundance of water in the cooker. Half an hour will cook it. Take out and drain. Blanch with cold water and drain. In a baking dish place alternate layers of macaroni and cheese and bread crumbs, mixed. Salt and pepper as you proceed. On the top make a nice layer of crumbs with bits of butter. Heat over the fire and cook, double boiler way, in the cooker an hour or two. Brown before serving.

Escalloped Onions

Peel large onions and boil ten minutes. Arrange in a dish, dusting with salt and red pepper and dotting with bits of butter. Make a cream sauce to cover. Dust with cracker crumbs. Heat ten minutes and set in cooker two hours. Before serving, brown under a hot griddle.

Escalloped Oysters

Alternate layers of bread crumbs and oysters, seasoning with salt, pepper, and butter. Pour in milk until it shows above the top layer, which should consist of buttered crumbs. Heat over a kettle of hot water, the pan of oysters forming a cover for the kettle. Cover the oysters. Let the water boil a moment. Set in the cooker an hour. Brown the top before serving.

Escalloped Potatoes

Pare and slice. Place in a pan, seasoning with salt, pepper, and bits of butter. Cover with milk or cream. Heat through over fire. Set over a kettle of boiling water double boiler fashion. Boil a minute or two and place in a cooker three hours. Brown over the top just before serving.

Escalloped Sweet Potatoes

Pare sweet potatoes cut lengthwise, boil five minutes, and put into cooker for two hours. Place in a serving dish, season with sugar, butter, and nutmeg. Add a cup of milk. Heat over a fire. Place in cooker an hour. Brown under a hot griddle just before serving. After the seasoning is added, this may be baked in an insulated oven one-half hour.

Escalloped Tomatoes

Pare and slice tomatoes. Place in a granite pan, with butter, salt, pepper, and bread or cracker crumbs, alternating the crumbs and tomatoes. Heat over the fire ten minutes and place over water in a cooker from one to two hours, according to the quantity.

Tomatoes-Fried

Select large firm tomatoes. Pare and slice them. Fry each piece in fresh meat drippings mixed with butter and seasoned with salt and pepper. Lift each piece when simply browned into a stew-pan. When all are browned, stir a tablespoon of flour in the fat and a cupful of tomato juice with a tablespoon of vinegar. Boil two minutes. Pour over the tomatoes in the stew-pan. Place in a cooker an hour. Remaining longer will not injure them.

Cheese Souffle

Make a white sauce of two tablespoons of butter, one of flour, half a teaspoon of salt, a shake of pepper, a speck of soda, and half a cup of hot milk. Cook two minutes. Add a cup of grated cheese and the beaten yolks of three eggs, and stir until it is all smooth. Remove from the fire and cool. Cut in the whites, whipped stiff and dry. Bake in a well-buttered serving dish twenty or twenty-five minutes. Rush to the table.

Tomato Souffle

Two tablespoons of butter, one heaping tablespoon of flour, one-half a cup of tomato juice, three eggs, one-half teaspoon of salt, and a dash of red pepper. Melt the butter and while hot add the flour and stir smooth, then add tomato juice and seasoning. Cook two minutes, then add yolks of eggs well beaten and let this cool. Beat the whites of eggs and add them. Butter a pudding dish and turn all into it. Put into cooker kettle over hot water, let it get hot or just boil, and place in cooker for one hour and a half. Serve hot. This may be baked if more convenient.