The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1917-11-05
Best War Time
Recipes
Boiled Hominy.

M Dvti"u hshJs
|put one pint hominy to soak in cold
her overnight Drain off water III
bsning and place hominy in deep ke'-
I: cover with boiling water and lei
n slowly for five hours, keeping It
Cpred with water add little salt when
nrly done. An asbestos plate under
- II 4 help. As hominy easily sticks
~ 10 quantity desired and season
little butter, salt and pepper. An
nollent substitute for potatoes. An
dish to serve with roasts and
roast fowl Boiled hominy can be
- for several days in cool place
he following delicious dishes can
nade OF H.
Fried Hominy Cakes.
re three cups Of boiled hominy, take
tablespoon butter; salt and pepper
taste. Warm slightly so butter will
we'll. Pat out in cakes about two
~ In diameter. dust with flour and
y well CREASED skillet or 'fryinG
Hominy Pone.
Have skillet or sauce pan well creased
not Take two and one-half cups
6oiIed homirry; warm slightly and
4 one teaspoon melted butter anj
~ salt. Pat down evenly in skillet
let brown, slowly Then turn out
lbpt platter or dish.
|x Hominy Croquettes
fake two cups boiled hominy warm
ttfy; add one teaspoon melted but
q. one beaten egg salt and pepper to
4a&t. Mix we'll and make into GRO
bsGses by hand Roll oroquettes in
and cracker dust Fry in very hot,
20 fat. Delicious served with tart
Large Hominy.
(Sometimes Called SampN
Soak one cup overnight In The
Drning add four cups OF boiling salt
vi tone teaspoon salN. boil unit
but not mushy, Pour off water
ID a dish and place in warm over
II few minutes To dry off Plalr
~ samp is usually used as a veg
4le In place OF potato. II makes Al
oetirins dish when eaten with mea
oviss.
Buckwhsat Cakes.
Measure two teacups OF buckwhea
III. Stir in one pint OF lukewarn
nGer. Dissolve one-half cake o.
lsishmann's yeast in little warm wate'
~ add to bater--then beat well
over over vessel and set in warn
1nce over night. In the morning sti
one and one.hali teaspoonsful sal
~ one tablespoonful New Orleani
Masses Have griddle hot and wei
eesed before frying cakes This quan
y serves four people
Graham Biscuits
One cup graham flour, one cup whit
~, four teaspoons baking powde'
teaspoon salt, two tablespoon
etening. one cup milk. Sift the dr.
trials, cut the shortening in, ad
milk and drop on buttered pan,
- In a hot oven fifteen to twent
utes.
Macaroni Timbsle.
u ounces OF leftover meat or veg
les. four tablespoons OF brea
Gnbs, one tablespoon oi stock 4
IVY, one teaspoon OF tomato catsu
~ ounces OF macaroni boiled and cl
Dieces one inch long. Mix the crpml
meat or vegetables well together
y add the stock or gravy. scasonir
catsup. Grease a plain puddir
~, and line il with the boiled ma,
fill with the mixture, and pre-,
DmeActly. Put the lid on the mou
lssten II. Then stand the nou
1ettle. with sufficient boiling wat
v1f II about two-thirds. Now p
~ on the kettle. and boil for OF
When done. turn Il from n
pouf cream sauce around il, al
Pea rinbalsa
u md rinse one can peas. AZ
on1h Z sieve. To one cup p'
M tWo beaten eggs, two tabl
61led butter or drippings, twr
Uoooon salt. one eighth te
1bo onion Juice Turn IN
uU1GIds. set In nan Of "
o9os With CREASED paper, or
ri fsim. Serve with one {,
DcRt 70 which IL added On,
tamied peas drained, rims,
qa sIvwly for fifteen minute