Baked Hominy

Stir into a pt. of milk, a cupful of cold boiled hominy, and when this is smooth, add a tablespoon of melted butter, a tablespoon of sugar, a saltspoon of salt, and 4 well-beaten eggs. Beat very light, and pour into buttered pudding dish, and bake for about 1/2 an hr., or until set and brown. This is a good accompaniment to roast beef. - Mrs. Selma Jennings, 3960 Langley Ave., Chicago, 111.

Hominy Croquettes

Beat 1 pt. of hot, cooked hominy, 1 tablespoon of hot milk and the yolk of an egg all together. Season with salt and let stand till cool. Shape the mixture into croquettes, then roll them in bread crumbs and fry in ko-nut to a golden brown. Drain, lay them on a napkin, and serve. - Mrs. E. D. Kelley, Winnetka, 111.

Fried Hominy

Stir together some cold hominy, 1 egg, well beaten, 1 tablespoon of melted butter, and a small quantity of milk. Heat over a slow fire and turn into mould and dredge lightly with flour. When cold, slice, put a lump of ko-nut into a flat stewpan, and when hot put in the slices and fry until brown. Drain, pile on a dish, and serve with maple syrup. - Mrs. E. D. Kelley, Winnetka, 111.

Southern Hominy

This is made of the soft, white Southern corn, hulled, and each kernel cracked into 3 or 4 pieces. Wash and put to simmer in 3 or 4 parts water for several hours - the longer the better. It should be finished off about even full of the rich, starchy juice in which it is cooked, making a sufficient dressing for a normal taste, to the accompaniment of sweet stewed fruit and fresh gems or crackers. - Mrs. C. Carson, 305 S. 5th Ave., Maywood, 111.

Sea Kale

Wash in several waters, pare the stalks and put it into salted water; drain well when done, season it lightly, and pour over melted butter. - Mrs. E. D. Kelley, Winnetka, 111.