Left-overs made palatable

Sift the dry ingredients together and work in the farina. Add the butter, milk and yolks of the eggs, at the last minute the beaten whites of the eggs. Pour into greased gem pans. Bake twenty minutes in a hot oven. FRIED MUSH AND BACON Cook slices of bacon in the spider. Lift them out and lay on a hot plate. Cut cold mush in neat 42 Left-Overs slices, dip in flour, egg and crumbs. Fry in hot fat till brown and crisp on both sides. Drain on soft paper and serve with the bacon. This makes a delicious breakfast dish. FRIED MUSH If there is any corn meal mush left from breakfast do not scrape it in cold spoonfuls into a bowl; reheat and allow it to become smooth, then pour into a square cake tin, calculate the amount of mush to the size of the tin, so it will make a cake two inches in depth. Cover when it cools and set in the refrigerator. When it is needed for breakfast or supper, cut into squares about four inches in size and roll them in flour till quite dry. Drop into smoking hot fat and fry brown. Drain and serve hot with maple sirup. HOMINY MUFFINS I cup cold hominy 4 tablespoons butter 1 cup scalded milk 3 tablespoons sugar £ teaspoon salt i yeast cake dissolved in J cup lukewarm water Warm the hominy in a double boiler and break it into grains in a mixing bowl. Add the butter, milk, sugar and salt. When it is lukewarm stir in the yeast and enough flour to make a thick batter. Let it stand over night. In the morning fill gem pans two-thirds full, set to rise in a warm place and bake in a moderate oven. HOMINY IN CREAM SAUCE 2 cups cream sauce 2 cups cold hominy Made Palatable 43 Make a cream sauce and into it stir the hominy. Reheat in a double boiler and serve very hot instead of potato. HOMINY GRIDDLECAKES i cup cold hominy 2 eggs 2 cups sour milk i£ teaspoons soda 2 cups flour £ teaspoon salt Warm the hominy and mix with it the well-beaten eggs. Sift in the flour and salt, alternating with a half cup of milk, till the mixture is ready to beat, at last stir in the soda dissolved in a tablespoon of warm water. Bake on a hot greased griddle. Eat with maple sirup. MACARONI AND CELERY I cup cold boiled macaroni 1 cup celery i cup white sauce i cup buttered bread crumbs Salt and pepper $ cup grated cheese Cut the celery into inch long pieces and boil for ten minutes in salted water. Drain and lay in a dish with the macaroni stirred lightly through it. Over it pour the white sauce, season with salt and pepper. Sprinkle over the top the buttered crumbs and grated cheese. Bake till the top is a delicate brown. SAVORY MACARONI 2 cups cold macaroni 2 tablespoons butter Pepper Salt Paprika 44 Left-Overs Melt the butter in an omelet pan. Put in the macaroni, dust with pepper, salt and paprika. Let it brown slightly, tossing it with a fork while it cooks. Serve very hot as a side dish, sprinkled with grated cheese. CREAMED MACARONI ON TOAST I J tablespoons butter i tablespoon flour i cup milk or cream Salt and pepper I cup cold macaroni J cup grated cheese 6 slices toast Make a white sauce in a double boiler from the butter, flour and milk. Chop coarsely the macaroni, add it to the white sauce and allow it to cook for ten minutes. Pour over the buttered toast, dust liberally with grated cheese. Set on the top shelf of the oven for a few minutes and serve very hot. Made Palatable 45 MACARONI AND CHICKEN i£ cups cold chicken i£ cups macaroni i£ cups cold tomato sauce i cup buttered crumbs Butter a baking dish, put in a layer of macaroni, then a layer of cold chicken cut in small strips, then a few spoons of tomato sauce. Repeat in the same order till the dish is full, making the top layer macaroni. Cover with the crumbs and bake till the top is brown and crusty. No seasoning is given in this recipe, because usually tomato sauce is well flavored.