GNOCCHI À L’ITALIENNE
Put into a saucepan one cupful of milk, one cupful of water, one tablespoonful of butter, one half teaspoonful of salt, and a dash of paprika. When this boils add a cupful of hominy and stir until it is thickened a little, then set the saucepan into a second one containing hot water and continue cooking until the hominy is soft. Add a little more hot water if the mixture gets dry before the hominy is cooked. Take it off the fire, add a tablespoonful of grated cheese, and spread the mixture in a smooth layer one half inch thick on a buttered tin. Set it aside to cool. When the layer of hominy has hardened cut it into rounds with a small biscuit-cutter. Place the rounds, overlapping, in a baking-dish which can be sent to the table. Moisten the tops with melted butter, sprinkle them with grated cheese, and set them in the oven to brown.