Hominy

Hominy Croquettes

Take one pint of hot cooked hominy, one tablespoonful of hot milk and the yolk of an egg. Beat all together, season with salt and let stand till cool. Shape the mixture into croquettes, then roll them in breadcrumbs and fry in Ko-nut to a golden brown. Drain, lay them on a napkin and serve. A. T. O.

Boiled Hominy

Wash a quart of hominy in cold water and then soak twelve hours in tepid water; put it over a slow fire with the water in which it has been soaking, and boil gently for five hours, adding more water from time to time. Do not add salt while cooking but season when it comes from the stove. Y. C.

Fried Hominy

Stir together some cold boiled hominy, one egg well beaten, one tablespoonful of melted butter and a small quantity of milk. Heat over a slow fire and turn into mold and dredge lightly with flour. When cold slice, put a lump of Ko-nut into a flat stew-pan and when hot put in the slices and fry until brown. Drain, pile on a dish and serve with maple syrup. C. A. I.

Cereals & Farinaceous Dishes. Rice

Patties Of Rice

In a saucepan put one-quarter of a pound of rice that has been washed carefully through three or four waters, cover it with white stock and boil slowly till the rice has absorbed all the liquid. Add a little milk to give the rice a white appearance. Grate Parmesan cheese and add it to taste, and when the rice begins to be jellied, turn it into a dish, making it two inches thick. Cut the patties out with a round biscuit cutter.

Mrs. E. Locke.

How To Steam Rice

Rice should be cooked so as to leave the grains whole, consequently it should be first washed through cold water several times, or until that floury substance is washed off. Then take a cup of rice and put it in a pan with three cupfuls of cold water. Put it in a steamer and cook one hour. If it thickens too much add boiling water. Have a fruit sauce to eat with it, warm. L. C. A.

Rice Cutlets

One-fourth of a pound of rice, one-half pound of cold meat, one onion, one-fourth pound of bread-crumbs; boil the rice and strain it, chop up the meat and onions small, and mix with rice; sprinkle one salt-spoonful of salt and one-fourth salt-spoonful of pepper over it; mix well together, with just a little milk to make a paste; let the mixture set on a plate; cut into the shape of mutton cutlets; dip in egg and bread-crumbs. Fry a golden brown; serve with tomato sauce. M. E. M.

Rice Griddle Cakes

Soak over night one quart of cold boiled rice in five gills of milk; the next morning add one quart of milk and stir in nearly as much flour, and two eggs well beaten. Bake on a soap-stone griddle. Fine bread-crumbs or rusked bread mixed with the rice, improve this cake. M. H. N.

Rice Dodgers

Boil soft one-half pound of rice in salted water; when cold add one egg, one-half cupful of sugar and one-half package self-rising flour. Soak a slice of bread in water, drain and take off the crust; mix well with the rice and cook by dropping a spoonful at a time in boiling lard or Ko-nut.

The dodgers must not touch the bottom of the pot. Serve with hot coffee. Greta M. T.

Rice Cakes

Two ounces of flour, four ounces of ground rice; mix the flour and rice together while in its dry state; four ounces of sugar, two ounces of butter, two eggs, one-half teaspoonful of baking-powder, a pinch of salt. Cream the sugar and butter, add one-half the flour and one egg, then the remainder of flour, egg and baking-powder; grease some gem pans, fill two-thirds full with the mixture; bake fifteen minutes.

Mrs. Philander.

Rice Muffins

Mix six cupfuls of rice flakes, one and one-half cupfuls of flour, one teaspoonful of salt, four level teaspoonfuls of baking-powder, one table-spoonful of sugar, two eggs well beaten, two cupfuls of milk, two table-spoonfuls of melted Ko-nut. Bake twenty-five minutes.

Myrtle Robinson.

Flaked Rice Fritters

Take four cupfuls of flaked rice, one cupful of flour, two level tea-spoonfuls of baking-powder, one-half teaspoonful of salt, one-fourth tea-spoonful of paprica, one egg, one cupful of milk. Drop by spoonfuls into hot Ko-nut and fry five minutes. Myrtle Robinson.

Rice Croquettes

Put two cupfuls of rice into a saucepan with plenty of water and boil until soft. Take up a little at a time in a spoon, roll it into a pear-shape and dip them into egg and bread-crumbs, fry carefully in boiling fat or Ko-nut, drain and place them on a napkin, garnish neatly with parsley and serve. B. A. P.

Rice

Rice is said to be the most healthful food known to man. Even the sick can eat it where nothing else agrees. The simplest and easiest way to prepare it is to wash and put over the stove in plenty of cold water.

Salt slightly and cook till tender; serve with cream and sugar.

Julia Smith.