Hominy Loaf No. 2

1 can hominy, chopped

1 cup white cornmeal

2 tablespoons oil

1 pint tomatoes

A few olives and raisins

Salt

Put oil in sauce-pan, add tomatoes; when hot add cornmeal and cook for five minutes, then add other ingredients. Put into oiled baking pan and bake one hour in moderate oven. Turn out on platter, garnish with parsley and serve with gravy or tomato sauce.

Hominy Souffle

1 can or 1 1/2 cups cooked hominy

2 eggs

1 cup milk

1 tablespoon butter

1 teaspoon salt

Mix hominy with yolks of eggs, milk, salt, and melted butter. Fold in the whites of eggs beaten stiff. Pour into buttered baking-dish, set in a pan of hot water and bake until firm, about thirty minutes.

Hugolini

1/2 package noodles 1 quart strained tomato 1 large onion 1/2 cup dry mushrooms (soaked in warm water)

Vegex Salt, pepper Bay Leaf

Kitchen Bouquet or other Savories

Fry onion in oil, add tomato, and seasoning. Simmer mushrooms until tender, chop, add last to mixture using liquor also. Pour this over noodles, that have boiled hard in salted water for fifteen minutes. Simmer together one hour, stirring occasionally. If too dry add tomato or water. Bake in buttered baking dish forty minutes. Sprinkle bread crumbs on top.

Lentil Curry

1 cup lentils

2 tablepoons melted butter 2 onions chopped fine

1 teaspoon curry powder 1/2 pint lentil water

Soak the lentils over night in cold water, wash and cover with fresh water and cook slowly two hours, or in fireless cooker over night, drain. Put the melted butter in saucepan, add onions, cook slowly until a golden brown, add curry powder, a dash of cayenne pepper, half pint of water in which lentils were cooked. Add lentils, salt, and cook twenty minutes. Use tomato juice instead of water if desired.

Lentils With Noodles

1 pint lentils 1 pint tomatoes 1 onion

1 tablespoon olive oil

1 package noodles

1 teaspoon Kitchen Bouquet

Wash lentils thoroughly and soak overnight, drain and cover with fresh water, boil two hours and pour off most of water. Fry onion in oil, add tomatoes, "Kitchen Bouquet," salt, lentils, and cook together. Boil noodles in salted water fifteen minutes. Place noodles on platter and pour lentils over them.

Macaroni Croquettes

1/4 package macaroni

1 cup milk

1 tablespoon butter

1 tablespoon flour

1/2 teaspoon salt, pepper

1 egg

Cook macaroni in salted water until tender. Drain and chop fine. Heat the milk and stir into it the paste made from the butter and flour, add salt and a dash of pepper. Cook until thickened. Pour this over the beaten yolk of egg. Put in double boiler and cook for a few minutes, add macaroni, remove from fire and when cool, shape. Beat white of egg slightly. Dip croquettes first in crumbs, then in egg, then in crumbs. Fry in deep fat to golden brown. Serve with cheese sauce, or other sauce.