Scalloped Ham and Hominy

Ingredients

• 2 cups hominy (cooked)
• 1 cup chopped cooked ham
• 1 teaspoon mustard
• 1 teaspoon cayenne
• 4 cup fat
• 4 cup flour
• 1 cup milk
• 1 teaspoon of salt
• 4 cup water

Method

1. 1

   Melt the fat.

2. 2

   Add the dry ingredients and the liquid slowly.

3. 3

   When at boiling point, add hominy and ham.

4. 4

   Stir in the egg.

5. 5

   Place in a baking dish.

6. 6

   Cover with buttered crumbs.

7. 7

   Bake until brown.

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 17. The excerpt below is the record exactly as published.

SCALLOPED HAM AND HOMINY 2 cups hominy (cooked) 1 cup chopped cooked ham teaspoon mustard teaspoon cayenne bt fat of Co} 4 cup fat egg 4 cup flour cup milk 1 teaspoon of salt 4 cup water Melt the fat. Add the dry ingredients and the liquid slowly. When at boiling point, add hominy and ham. Stir in the egg. Place in a baking-dish. Cover with buttered crumbs. Bake until brown. BEEF LOAF 1 tablespoon lemon juice 2 teaspoons salt 1 tablespoon sour pickle % teaspoon cayenne 1 teaspoon celery salt To 1 tablespoon of gelatine, softened in 4 cup of cold water add 1 cup of hot tomato juice and pulp. . Add seasoned meat. Chill and slice. May be served with salad dressing. BAKED HASH 1 cup chopped cooked meat 2 tablespoons chopped parsley 2 cups raw potato, cut fine # teaspoon pepper 1 tablespoon onion juice 4+ cup drippings 4 cup gravy or water Melt fat in frying pan. Put in all the other ingredients. Cook over a slow fire for 4 hour. Fold and serve as omelet. MEAT SHORTCAKE 14 cups flour 2 cups chopped, cooked meat 4 teaspoon salt 1 teaspoon onion juice 3 tablespoons shortening 4 cup gravy or soup stock 2 teaspoons baking powder Salt and pepper # cup milk and water 44 FOODS THAT WILL WIN THE WAR Mix flour, salt and baking powder. Rub in shortening, and mix to dough with milk and water. Roll out to quarter of an inch thick- ness, bake in layer cake tins. Put together with the chopped meat mixed with the onion and seasoning, and heated hot with the gravy or stock. If stock is used, thicken with a tablespoon of flour mixed with one of butter, or butter substitute. Serve as soon as put together. Cold cooked fish heated in cream sauce may be used for a filling instead of the meat. SCRAPPLE Place a pig’s head in 4 quarts of cold water and bring slowly to the boil. Skim carefully and season the liquid highly with salt, cayenne and a teaspoon of rubbed sage. Let the liquid simmer gently until the meat falls from the bones. Strain off the liquid, remove the bones, and chop the meat fine. Measure the liquid and allow 1 cup of sifted cornmeal to 3 cups of liquid. Blend the cornmeal in the liquid and simmer until it is the consistency of thick porridge. Stir in the chopped meat and pour in greased baking pans to.cool. One-third buckwheat may be used instead of cornmeal, and any kind of chopped meat can be blended with the pork if desired. Any type of savory herb can also be used, according to taste. When scrapple is to be eaten, cut into one-half inch slices, dredge with flour, and brown in hot fat. FISH AS A MEAT SUBSTITUTE As the main course at a meal, fish may be served ac- companied by vegetables or it may be prepared as a ‘‘one-meal dish’’ requiring only bread and butter and a simple dessert to complete a nutritious and well balanced diet. A lack of proper knowledge of selection of fish for the different methods of cooking, and the improper cook- ing of fish once it is acquired, are responsible to a large extent for the prejudice so frequently to be found against the use of fish. The kinds of fish obtainable in different markets vary somewhat, but the greatest difficulty for many house- keepers seems to be, to know what fish may best be se- AND HOW TO COOK THEM 45 lected for baking, broiling, etc., and the tests for fish when cooked. An invariable rule for cooking fish is to apply high heat at first, until the flesh is well seared so as to retain the juices; then a lower temperature until the flesh is cooked throughout. Fish is thoroughly cooked when the flesh flakes. For broiling or pan broil- ing, roll fish in flour or cornmeal, preferably the latter, which has been well seasoned with salt and cayenne. This causes the outside to be crisp and also gives added flavor. Leftover bits of baked or other fish may be combined with white sauce or tomato sauce, or variations of these sauces, and served as creamed fish, or placed in a greased baking dish, crumbs placed on top and browned and served as scalloped fish. Fish canapes, fish cocktail, fish soup or chowder; baked, steamed, broiled or pan broiled fish, entrees without number, and fish salad give oppor- tunity to use it in endless variety. Combined with starchy foods such as rice, hominy, macaroni, spaghetti or potato, and accompanied by a green vegetable or fruit, the dish becomes a meal. Left- over bits may also be utilized for salad, either alone with cooked or mayonaise salad dressing, or combined with vegetables such as peas, carrots, cucumbers, etc. The addition of a small amount of chopped pickle to fish salad improves its flavor, or a plain or tomato gelatine foun- dation may be used as a basis for the salad. The ap- pended lists of fish suitable for the various methods of cooking, and the variety in the recipes for the uses of fish, have been arranged to encourage a wider use of this excellent meat substitute, so largely eaten by Euro- pean epicures, but too seldom included in American menus. During the period of the war, the larger use of fish is a patriotic measure in that it will save the beef, mutton and pork needed for our armies. 46 FOODS THAT WILL WIN THE WAR FISH SHORTCAKE 2 cups cooked meat or fish 1 teaspoon salt 1 cup gravy or water 4 teaspoon cayenne | 1 teaspoon onion juice 2 cups rye flour 4 teaspoons baking powder 1 teaspoon salt 4 tablespoons fat 4 teaspoon cayenne

Cook this with the app: pantry check, scaling, and the assistant.