COOKED HOMINY
Wash one cup of hominy through several waters. (The grains should resemble kernels of corn.) Cover with cold water and stand in a cool place over night. In the morning, drain. Place the hominy in an agate pudding dish holding 2 quarts, cover with boiling water, add more water as the grains swell and water boils away, and 1 teaspoonful of salt. The hominy should be placed on the range to cook early in the morning on the day it is to be served and continue cooking slowly until late afternoon, when all the water should have been absorbed and each grain should be large, white and flaky. The dish should be about three-quarters full.
A half hour before serving the hominy, at a six o'clock dinner, add a generous tablespoonful of butter and about ¾ of a cup of hot milk and stand on back of range until served. This is a remarkably cheap, wholesome and appetizing dish if served properly and is easily prepared.
GRATED "PARSNIP CAKES"
Scrape, then grate enough raw parsnips to fill two cups, put in a bowl and add the yolk of one egg, pinch of salt, 1 tablespoonful of milk, 1 tablespoonful of flour, lastly add the stiffly-beaten white of egg.
Form into small round cakes, dust with flour and fry brown on both sides in a pan containing a tablespoonful of butter and one of drippings. Or these may be crumbed and fried in deep fat. These are much finer flavored than if parsnips had been cooked before being fried.