The Washington times., 1909-01-03
Wise Housekesper Relies on
Them at This
Season.
ADVANTAGES ARE
NOT APPRECIATED
Numerous Ways Of Preparing the
Small-Grained Cereal Are
Very Appetzing.

Al this season of the year the house
Keeper is much put 20 it to think up
new vegetables to vary her menu P0-
ittoes and canned things pau while
green vegetables are too expensive TO
serve often. In this case. if she is a.
wise woman, she viii depend upon such
things as homiuy. macaroui. and rice to
exc out her bin of fare.
The advantages OF the smuI-grafued
nOminy are little appreciated I'm the
North, but are we'll known I'm the south
Indeed. / know one family from South
Carolina iu whose house no dinner is
considered complete without dish'or
This cereal. There are several appetIz-
jag ways of preparing this besides the
rather commonplace one of boiling DO.
Baked hominy for instance is delicious.
To prepare it, stir into pint OF milk
cupful of cold boiled hominy, and
when this is smooth add a tablespoonful
of melted butter a tablespoonful OF
sugar "a salJspOouuI of salt and two
well-beaten eggs. Beat very light. pour
into a butter ed dish, and bake Tor about
half an hour OF until set" and brown.
Homiuy Fritters-Rub two rupluls of
cold boiled homiuy To- smooth paste
with one tablespoonful OF melted but
ter. Next thin with warmed milk and
add three weil-heaieu eggs. Finally.
stir i'm q cupfuI OF -four which has been
silted twice with a teaspoouful of salt
and half AS much baking powder. Drop
by the spoonful into boiling deep fat,
and serve very hot.
HOminy CToquettes-iuto two cuDtuIs
of boiled hominy work a tablespoonful
o. melted butter; when the cereal is
free from all humps add TO it two beaten
eggs, and when these are thoroughly
Incorporated season the mixture with
salt and pepper. Flour your hands. /
make the paste into small cr0quettes, .
and set aside until stiff and very cold. +
Vow dip each croquette into beaten 1
egg, roll in cracker crumbs, and when
all are thoroughly coated set i'm the ice
box for two hours. Fry to golden
brown In deep lard.
Cooking Big Hominy.
The opinions Of housekeepers differ as
TO the length Of time big homluy .
should be cooked. but all are agreed /
that it is the better for being soaked /
an night. and that boiling In milk in
stead of water makes il especially del
Iciogs. Care must DE taken to keep il
sufficiently well covered 10 prevent its /
burning, Tor the slightest sc0rched taste /
DO should be very hot and O. large lump
OF butter should bee placed i'm the dish /
The turnip is much-despised vege- /
table. and yet one TO which the house /
keeper must resort Iu winter in order
10 effect a change Of dietary Cooked /
as follows the tuTuiD becomes really a I
delicious dish: Pare, Law iu cold water +
one hour, cook tender I'm two waters /
drain and cover with cream cheated /
i Do Oh d
you have no cream simmer gently for /
i've minutes stir In WlIrt rOuE made /
log cooking together tablespoonful of +
butter and one of flour. salt and pepper. /
and serve very hot
or. instead OF stcwiug in cream. cover 1
tile boiled vegetable with a. good drawn /
butter before serving.
SteWed CarOts.-Na scraDe off the /
skim cut into dice and leave I'M cold 4
water for half an hour. Put them into /
The inner compartment Of double +
boiler with no water upon them except /
chat which cIiugs 20 them after wash Z
lHE. Cover closely and cook tender An /
hour should bee long enough for this /
Turn into deep dish, pepper and salt /
and cover with good white sauce
a housewife Of UE acquaintance fla
Nors tlis sauce with a. few drops of I
lemon juice, and SO greatly improves
the DISH
Spinach an Gratin.
A fav0rlJe dish iu her home .s spinach
su gratln. go make this. after the
spinach is boiled Dc is spr.ukLed with .
salt and turned into "a c0Iander 10 drain.
Press guts the liquid. turn the spinach
into o. chopplug bowl and chop az aue
as possible. Cook together -u Il sauce
pan one tablespoonful OF -four and TWO.
HE butter, and when they are blended
pour the sruae. upon them. Season
and cook .ar several minutes add pep
per and saint 10 taste. put Do baking