(Sufficient to Serve Six)

1 c. milk
2 Tb. butter
1 tsp. salt
1 Tb. flour
1 pt. cooked hominy

Heat the milk, and to it add the butter and the salt. Then thicken it
with the flour. To this sauce add the hominy and allow all to cook
slowly for 10 or 15 minutes. Serve the creamed hominy hot.

37. HOMINY GRITS.--The cereal sold under the name of hominy grits
is
prepared commercially by crushing dried hominy grains. It has
practically the same food value as hominy, and in appearance
resembles
cream of wheat. The following recipe shows the simplest way in which
to
prepare this food, it being usually served as a breakfast cereal in
this form:

Tags: dessert vintage

(Sufficient to Serve Six)

1 tsp. salt
4 c. water
1 c. hominy grits

Add the salt to the water and bring it to the boiling point. Stir the
hominy grits into the water and continue to boil for 10 minutes. Then
place in a double boiler and cook for 3 to 4 hours. Serve hot with cream
or milk and sugar.

Tags: dessert vintage

(Sufficient to Serve Six)

1-1/2 c. cooked hominy
1/2 c. hot milk
1/2 tsp. salt
1/2 tsp. paprika
1 c. grated cheese
2 eggs

Work the hominy smooth by mashing it with a fork, and then add the hot
milk, salt, paprika, and grated cheese. Separate the eggs, beat the
yolks thoroughly, and stir them well into the mixture. Next, fold in the
whites, which should be stiffly beaten, pour the mass into a buttered
baking dish, and bake until it is firm in the center. Serve hot.

39. CORN-MEAL MUSH.--Since corn meal is comparatively inexpensive
and
high in food value, the housewife can make frequent use of it to
advantage. In the form of mush, corn meal is easily digested; besides,
such mush is a very good breakfast cereal when served hot with milk or
cream. Although the recipe here given makes a sufficient amount for six
persons, a good plan is to increase the quantities mentioned so that
there will be enough mush left to mold and use in other ways.

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(Sufficient to Serve Six)

1 tsp. salt
3-1/2 c. water
1 c. corn meal

Add the salt to the water and bring the salted water to the boiling
point. When it is boiling rapidly, sift the corn meal slowly through the
fingers into it, and at the same time stir it rapidly so as to prevent
the formation of lumps. Any mush that contains lumps has not been
properly made and should not be served in this condition, as it is
unpalatable. Keep stirring constantly until the corn meal thickens; then
place it in a double boiler and allow it to cook from 2 to 4 hours, when
it should be ready to serve. This method of cooking mush is the most
convenient, because not much stirring is required after the corn meal is
thickened.

A heavy aluminum kettle or an iron pot is a good utensil in which to
cook mush, as it does not burn easily in either, although almost
constant stirring is required. When the mush becomes very thick, the
heated air, in forcing its way through the mush in the process of
boiling, makes the mush pop and very often splash on the hands and
burn
them. To avoid such an accident, therefore, it is advisable to wrap the
hand used for stirring in a towel or a cloth.

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(Sufficient to Serve Four)

1 c. hulled wheat
3 c. water
1 tsp. salt

Look the wheat over carefully and remove any foreign matter. Then add
the water and soak 8 to 10 hours, or overnight. Add the salt, cook
directly over the flame for 1/2 hour, and then finish cooking in a
double boiler for 3 to 4 hours. Serve with cream or milk and sugar.

46. WHEAT GRITS.--The cereal known as wheat grits is made
commercially
by crushing the wheat grains and allowing a considerable proportion of
the wheat bran to remain. Grits may be used as a breakfast cereal,
when
they should be served hot with cream or milk and sugar; they also make
an excellent luncheon dish if they are served with either butter or
gravy. The fact that this cereal contains bran makes it an excellent one
to use in cases where a food with bulk is desired. The accompanying
recipe is for a plain cereal; however, an excellent variation may be had
by adding 1/2 cupful of well-cleaned raisins 1/2 hour before serving.

Tags: dessert vintage

(Sufficient to Serve Four)

1/2 tsp. salt
3 c. boiling water
3/4 c. wheat grits

Add the salt to the boiling water, sift the wheat grits through the
fingers into the rapidly boiling water, and stir rapidly to prevent the
formation of lumps. Cook for a few minutes until the grits thicken, and
then place in a double boiler and cook 2 to 4 hours.

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(Sufficient to Serve Six)

1 tsp. salt
4-1/2 c. boiling water
3/4 c. cream of wheat

Add the salt to the boiling water, and when it bubbles sift in the cream
of wheat through the fingers, stirring rapidly to prevent the formation
of lumps. Cook over the flame for a few minutes until it thickens; then
place it in a double boiler and cook for 1 to 2 hours. Serve hot with
cream or milk and sugar.

Tags: dessert vintage

(Sufficient to Serve Six)

3/4 c. cream of wheat
1 tsp. salt
4-1/2 c. boiling water
3/4 c. dates

Cook the cream of wheat in the manner directed in Art. 47. Wash the
dates in hot water, cut them lengthwise with a sharp knife, and remove
the seeds. Cut each date into four pieces and add them to the cream of
wheat 10 minutes before serving, stirring them into the cereal just
enough to distribute them evenly. Serve hot with cream or milk
and sugar.

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(Sufficient to Serve Six)

1 tsp. salt
4 c. boiling water
3/4 c. farina

Add the salt to the boiling water, and as the water bubbles rapidly sift
the farina into it slowly through the fingers, stirring rapidly to
prevent the formation of lumps. Then place it in a double boiler and
allow it cook for 2 to 4 hours. Serve hot with cream or milk and sugar.

Tags: dessert vintage

(Sufficient to Serve Six)

1-1/4 c. graham flour
3 c. water
1 tsp. salt
1 c. dates

Moisten the graham flour carefully with 1 cupful of the cold water. When
perfectly smooth, add it to the remainder of the water, to which the
salt has been added, and boil rapidly, allowing the mixture to cook
until it thickens. Then place it in a double boiler and cook 1 to 2
hours. Wash the dates, remove the stones, and cut each into four
pieces.
Add these to the mush 10 minutes before serving. Serve hot with cream
or
milk and sugar.

Tags: dessert vintage