Baked Hominy

2 cups cold boiled hominy.

2 eggs.

1 teaspoon sugar.

1/4 coffeespoon cayenne pepper.

2 tablespoons butter. 4 cups sweet milk. 1 teaspoon salt.

Mix and bake in a buttered dish.

Hominy Croquettes

2 cups cold boiled hominy.

1 cup milk.

2 tablespoons butter.

1/2 teaspoon salt. 4 eggs.

Mash the hominy, stir in 2 eggs, milk, salt and melted butter; mould into croquettes, dip into eggs whipped; fry in hot lard.

Jambalaya

3 cups dry boiled rica

2 slices ham cut into small pieces.

3 finely cut pork sausages. 1 1/4 coffeespoons cayenne pepper.

3 doz. oysters. ,1 teaspoon salt. 1 tablespoon butter.

Put the oysters in a dry hot skillet to draw the water from them, take out and drain, fry the sausages and ham in butter, stir in rice, salt, pepper, then add oysters.

Broiled Lamb Brisket

1/2 teaspoon salt.

3 lbs. brisket.

3 tablespoons butter.

1/2 tablespoon olive oil. 1/4 teaspoon cayenne pepper. 1/2 teaspoon minced parsley.

Mop lamb with oil, salt and pepper, broil, and pour over melted butter and parsley.

Mutton Stew

3 lbs. mutton brisket C very small onions. 12 small boiled potatoes. 1 tablesboon butter.

1 tablespoon flour.

1 cup milk.

1 teaspoon salt.

1 pod pepper (minced).

Trim fat from mutton, cut mutton into small pieces and boil with onions about 1/2 hour and strain, cover with fresh boiling water and let cook until tender, then add potatoes, flour, milk, butter, salt and pepper.

Broiled Pigs Feet Larded With Truffles

8 pigs feet.

8 truffles.

6 cloves.

1/2 teaspoon cayenne pepper.

1 teaspoon salt. 1/2 cup butter. 1 teaspoon minced parsley.

Par boil pigs feet with spices, salt and pepper; lard with sliced truffles and broil. Serve with drawn butter and parsley.

Stewed Pigs Feet

8 pigs feet.

1 pt. tomatoes.

1 teaspoon chopped onion

1 cup boiling water.

1 pod pepper minced. 1 bay leaf. 1 tablespoon butter. 1/2 tablespoon flour,

Boil the pigs feet with bay leaf, pepper and salt until tender, take out bones and cut meat into 2 inch pieces; heat butter, add flour, onion, tomatoes and water, cook about 15 minutes, then put in pigs feet, season highly and cook 1/2 hour longer.

Fried Stuffed Sausage

Drop sausage in boiling water for a few minutes, stick with a fork, take out and fry in hot lard, turning frequently.

Tamales

1 lb. veal or chicken.

1 tablespoon chopped suet.

1 tablespoon chili powder,

1 tablespoon warm water.

2 teaspoons salt

1 qt. corn meal.

2 tablespoons lard. 1 cup stock.

25 or more pieces corn husks.

Chop chicken or veal very fine with suet, chili powder and 1 teaspoon salt, then fry and add 1 tablespoon warm water; make a dough of meal, lard, salt and stock; boil the corn husks and mop each one with melted lard, spread meal dough on them, then chicken or veal, roll and twist ends and steam 2 hours. Serve hot

Stewed Tongue

1 large tongue. 1 pt. water. 3 cloves.

1 teaspoon salt.

2 tablespoons butter.

1 pod pepper (minced)

1 tablespoon browned flour.

1 teaspoon green onion, minced.

2 tablespoons tomatoes.

1 teaspoon minced parsley.

2 pickles (cucumbers).

1 teaspoon Worcestershire sauce.

Boil tongue until half done with salt and pepper, then skin and slice. Into hot butter put flour and tongue, add cloves, tomatoes, onions and water, cover closely and let cook about 1 hour. Just before serving put in sauce, parsley and chopped pickles.

Pickled Tripe (Broiled.)

2 lbs. pickled tripe.

1 teaspoon minced parsley.

1/2 cup butter.

Broil the tripe, pour melted butter and parsley over it.

Stewed Tripe With Tomatoes

Prepared the same way as stewed pigs feet.

Deviled Turkey Legs Or Chops

2 legs or 6 pieces of cold turkey.

2 tablespoons butter.

1 teaspoon prepared mustard.

A little black and cayenne pepper.

Broil legs or pieces of turkey. Melt butter, add salt, mustard and pepper and stir until creamy, pour over turkey. In making the sauce do not have the dish hot enough to oil it.

Welsh Rare-Bit

8 toasted crackers or bread. 1/2 teaspoon salt.

2 1/2 lbs cheese minced. 1 teaspoon Worcestershire.

2 tablespoons butter. 20 drops Tobasco.

1/2 pt. stale beer or ale .

Melt cheese jn hot butter, stir in salt, Tobasco and Worcestershire. Pour in a little beer or ale at a time, stirring all the time until smooth. Serve on hot crackers or toast.