BAKED HOMINY
To two cupfuls of cold boiled hominy add a beaten egg, three quarters of a cupful of milk, and a half teaspoonful of salt. Beat it until perfectly smooth. Put it into a baking-dish, smooth the top, pour over it a teaspoonful of melted butter, and bake it until it forms a golden surface.
Serve it in the baking-dish in place of a vegetable.
QUENELLES OF CORNMEAL
Put a cupful of milk and a cupful and a half of water in a saucepan and add a teaspoonful of salt. When it boils stir in slowly half a cupful of yellow meal and cook for fifteen to twenty minutes, and until the mixture is well thickened. Then take it off the fire. When it is cold and stiffened take it up in spoonfuls and lay the egg-shaped pieces formed by the spoon in a baking-dish. Place the pieces in the dish symmetrically. Pour over them a little melted butter and set them in the oven to brown slightly. Serve as a vegetable.
BOILED LETTUCE
Wash thoroughly whole heads of lettuce. Tie the tops so the leaves will lie together. Place the heads in a large pan so they do not touch and boil them in salted water until tender. Remove them carefully and let them drain on a sieve, pressing each one to free it of water. Lay them in a row on a flat dish and pour over them a sauce made of melted butter, pepper and salt, and a little vinegar; or use a plain white sauce.
TOMATO FARCI
Select tomatoes of equal size, and if they are small use them whole, if large cut them in two. Peel them. Arrange them close together in a flat earthen baking-dish which can be sent to the table. Sprinkle them with salt and pepper. Spread over the top a mixture of chopped mushrooms, bread crumbs, chopped parsley, and sufficient butter to moisten the bread. Bake about thirty minutes, or until the tomatoes are softened. Set the hot baking-dish on a second dish when serving.