Hominy Squares

Cook one quarter of a pound of hominy in a quart of boiling water and one teaspoonful of salt. Stir continuously and cook for half an hour.

Pour into a bread tin, and when thoroughly cold cut into triangles about one-half inch thick.

Dip into egg and bread crumbs, and fry in deep fat until a light brown color.

The squab should be cooked as follows: Truss and place in a steamer over boiling water and steam for about two hours, or until the bird is tender. Remove from the steamer; stuff with well-seasoned mashed potato; dot the breast with bits of fat or salt pork; and broil until brown.

Serve on hominy squares.

Smothered Chicken With Boiled Chestnuts

Use a broiling or young roasting chicken.

Cut the chicken into portions, salt and dredge with corn flour.

Put into a pan with very little water. Cover tightly and roast till tender; then remove cover and let brown.

Cut a gash in each chestnut and put in hot oven for a few minutes till the shells are easy to remove; take off also the brown inside skin. Boil in salted water till very tender; strain and allow to dry a bit on top of oven; then serve with the chicken.

Chestnuts are full of nutriment, and chicken is one of the things we should use often in place of meat.

Roast Goose - Sage And Onion Dressing

For about an eight-pound goose use:

2 cups bread crumbs, moistened with water 1 chopped onion, fried in 2 tablespoons fat ½ teaspoon sage 1 teaspoon salt Pinch of pepper

Cook the giblets till tender; chop and add to dressing.

After cleaning and washing the goose thoroughly, stuff and sew at the neck and back. Roast very slowly - about three hours.

There is a great deal of fat on a goose, and in these days of scarcity of fats, this should be saved and utilized for other cooking.

Fricassee Rabbit - Potato Balls

Soak over night one pair of rabbits, after they are cleaned and cut into quarters, in two quarts of water, one-half cup of vinegar, a few bay leaves, two onions - sliced - and a few allspice.

Throw this all off in the morning and wash the rabbits in fresh water. Cover with cold water; put on the fire and when it comes to the boiling-point throw this water off.

Then put on two quarts of boiling water, with salt to season, and cook till tender, or about one hour.

Thicken the gravy with three tablespoonfuls of corn flour; add a wineglassful of sherry; and serve with potato balls made of mashed potato brushed with beaten egg and browned in the oven. A clove stuck on the potato ball adds to the appearance.

Rabbit is really delicious meat, and has been very little used. It can be used in any form in which one would use chicken.

Meatless Luncheon

1 lb. kidney beans

1 green pepper

1 cup diced carrots

½ cup rice

½ onion

½ can (or a cup) tomatoes

½ dozen large mushrooms

Soak the beans in cold water over night. Drain and cook slowly in boiling water (ham bone or a piece of bacon, if you have it, adds to the flavor) for about four hours.

Cook carrots and pepper, and add to beans about twenty minutes before done.

Boil rice separately in salted water. Drain and add.

Garnish with green peppers and fried mushroom tops - using stems for the stew.

Liberty Bread can be appropriately served with this luncheon dish.