Hominy Fried

Run a pint of cooked hominy samp through a fine meat grinder. Stir in a beaten egg and a tablespoon of butter blended with a tablespoon of flour, a bit of onion, salt, and pepper. Shape and roll in cracker crumbs and egg and then in corn meal. Fry between hot stones in a dry cooker kettle. Garnish with parsley.

Macaroni With Tomato Sauce

Break into small pieces enough macaroni to make one pint. Throw it into about two quarts of boiling water well salted. Boil rapidly for five minutes, stirring and separating with a fork; then remove to the cooker for one and one-half hours.

When ready to serve drain well, place in serving dish, and pour over it the following sauce.

Tomato Sauce

One and one-half pints of canned or six fresh tomatoes, one small onion sliced, five cloves. Bring to the boiling point, place in cooker one hour or more, then rub through a strainer fine enough to retain the seeds. Place over the fire. Add one rounded tablespoonful of butter and a thickening made of one large spoonful of flour wet up with cold water. Season highly with pepper and salt, boil a few minutes, then pour over the macaroni.

Boiled Onions

Prepare the onions by taking off the outer skins. Place in cooker kettle with hot salted water, boil ten minutes, and place in the cooker for one hour and a half. Just before serving drain off the water and add cream, butter, and salt. Let boil up and serve hot.

Boiled Onions With Tomato Sauce

Prepare onions as for ordinary cooking. Boil fifteen minutes in plenty of water; give from one to two hours in box, depending upon size of onions; strain a cup and a half of tomato, rubbing the pulp through; have this heated and seasoned ready to pour over onions when they are taken from the box and drained.

Parsnip Fritters

Cook parsnips in boiled salted water in a cooker three hours. Drain and plunge into cold water, when the skins will slip off easily. Mash, put in one egg, season with butter, salt, and pepper. Shape in small circular flat cakes. Roll in flour and saute in butter. Plain boiled parsnips may be served with a cream sauce.

Fried Parsnips

Slice cold, boiled parsnips. Sprinkle with salt, dredge with flour, and saute in butter until brown.

Green Peas

Throw freshly shelled peas into boiling salted water for three minutes to preserve the color. Boil them five minutes and set them in the cooker for two to four hours. Season them with salt and butter.

Green Peas In Milk

Sprinkle salt on freshly shelled green peas. Pour on boiling water, cover, and let stand while you heat some milk. When the milk boils drain the water from the peas and pour the hot milk on them. Salt them again. Cook them double boiler style. They may safely remain in the cooker several hours.

Boiled Rice

Wash one-half cup of rice, throw it slowly into a quart and a half of boiling salted water, keeping water boiling continuously; let it continue to boil ten minutes; place in cooker-box two hours.

Some rice will cook in less time. And, again, some rice will require less water. It is well to buy it in goodly quantity, and test each purchase for your rule.