The Cook County cook book

HOMINY CROQUETTES.— Beat 1 pt. of hot, cooked hominy, 1 tablespoon of hot milk and the yolk of an egg all together. Season with salt and let stand till cool. Shape the mixture into croquettes, then roll them in bread crumbs and fry in coconut to a golden brown. Drain, lay them on a napkin, and serve. — Mrs. E. D, Kelley, Winnetka, 111. FRIED HOMINY.— Stir together some cold hominy, 1 egg, well beaten, 1 tablespoon of melted butter, and a small quantity of milk. Heat over a slow fire and turn into mould and dredge lightly with flour. When cold, slice, put a lump of coconut into a flat stewpan, and when hot put in the slices and fry until brown. Drain, pile on a dish, and serve with maple syrup. — Mrs. ■£. D. Kelley, Winnetka, 111. SOUTHERN HOMINY.— This is made of the soft, white Southern corn, hulled, and each kernel cracked into 3 or 4 pieces. Wash and put to simmer in 3 or 4 parts water for several hours — the longer the better. It should be finished off about even full of the rich, starchy juice in which it is cooked, making a sufficient dressing for a normal taste, to the accompaniment of sweet stewed fruit and fresh gems or crackers. — Mrs. C. Carson, 305 S. 5th Ave., Maywood, 111. SEA KALE. — Wash in several waters, pare the stalks and put it into salted water; drain well when done, season it lightly, and pour over melted butter. — Mrs. E. D. Kelley, Winnetka, 111. LEEKS. — Cut leeks into 3-inch lengths, using the tender green part as well as the white; wash the pieces thoroughly in cold running water, then put them in a small saucepan, and cover them with boiling salted water, and let them boil for 20 minutes. Make a sauce by melting 1 tablespoon of butter, thickening it with 1 tablespoon of flour, and adding 1 tablespoon at a time, 1 cup of the water the leeks were cooked in, making the sauce of the right consistency; season with pepper and salt, drain the leeks, and serve the sauce over them. — Mrs Emma Jenkins, 6352 Monroe Ave., Chicago, 111. LENTILS. — Pick the lentils over carefully, wash thoroughly and soak several hours, put them on with clear, cold water, and boil them gently until done; heat a little butter with a little flouri in it, add an onion, fry until it turns yellow, drain off some of the water the lentils were boiled in, add them to the dressing, and simmer Yz hr. longer before serving. — Mrs. E. D. Kelley, Winnetka, 111. LENTIL CROQUETTES.— Make a paste of the following: J/^ lb. of lentils. Wash the lentils well. Soak them in cold water all night. Tie them up in muslin, and boil for 1 hr. in the water in which they were soaked, adding pepper and salt. Squeeze out as much as possible of the water, and rub the lentils through a sieve. Make a panada or thick sauce with Yz oz. of butter, ^ oz, of flour, and milk. Cook well, add the lentil pulp, the yolks of 3 eggs, 1 oz. of flour, and seasoning. Cook well and turn on to a plate. It is better to make it the day before it is wanted. — Mrs. M. H. Lamont, 2953 Wabash Ave., Chicago, 111.