Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

or other fat. Hominy fritters Rub two cupfuls of cold boiled hominy to a smooth paste with one tablespoonful of melted butter. Next, thin with warmed milk, and add three well-beaten eggs. Finally, stir in a cupful of flour which has been sifted twice with a teaspoonful of salt and half as much baking-powder. Drop by the spoonful into boiling, deep cottolene or other fat; or, better still, cook upon a soapstone griddle. KALE This vegetable, otherwise known as “sea-kale,” should be better known in our country. In England it takes high rank and holds it creditably. Pick it over carefully, clip off the stems and lay it in cold water for an hour. Drain, and put it into a saucepan full of salted boiling water. Cook until tender, drain and chop fine. Return to the saucepan with three tablespoonfuls of melted butter, salt and pepper to taste. Serve very hot on squares of buttered toast. MACARONI Few articles of diet are more toothsome and more wholesome than macaroni in its various forms when properly prepared. Like rice, it is so often miserably cooked that its excellent qualities are not generally recognized. Macaroni may be bought in several shapes, the large, or pipe-macaroni being perhaps the most common. Besides this there are the smaller and more delicate vermicelli, spaghetti and the flat ribbon, or egg-macaroni. Recipes for the cooking of one may be used in the preparation of any of the divers phases of this food. Baked macaroni (No. 1) Break into inch-lengths half a pound of macaroni. Boil it until tender in weak broth. Drain off the liquor; put the macaroni into a pudding-dish that will stand the fire; pour over it a half cupful of the stock in which it was boiled, and put a tablespoonful of butter, broken into small pieces, here and there through it. Sift over it fine bread-crumbs and grated cheese; dot with bits of butter and brown in the oven. Baked macaroni (No. 2) Break half a pound of macaroni into short lengths; cook until tender in boiling, salted water. It must be