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Show j Mary's Kitchen 4 ClilUSALi DISHES Left ovr cereal may always he used up In a mad dish. If a largo amount is left it may bo molded and siloed and fried for luncheon or a smaller , amount can b used In n pudding, A cereal pudding has much food' value and should follow a light meal. Learn to let the dessert count as SO many necessary calories of food rather than Just so much moro thati would not be eaten If It were ii"t sweet and specially attractive. CKKI.AL LUNGHEXMN LrOAT ' ime and One-half nips hominy grits 3-4 cup finely chopped peanuts 1-2 cup coarse stale bread crumbs, 1 tablespoon catSUpi 1 tablespoon minced onion, 2 tablespoons minced celery, 1 egg 1-H teaspoon salt. Beat egg, add bread crumbs, nut. I catsup and onion and salt. Reheat cereal and When very hot Stir In the ' first mixture. Four Into a buttered ' baking dish and Ixike half an hour in a hot oven. Servo with tomato sauce. WHEAT Pi DhiM. t7ae any left over wheat cereal ; although the- moro slightly parched j brands make a more delicate pud-I pud-I ding. j . Three-foun'.hs cup loft over boiled cereal. 1 1-2 cups milk, 1 egg, 1 des-I des-I sertspoon melted bulter, 2-3 cup sugar su-gar 1-2 teaspoon cinnamon, -2 tfiS spoon Vanihi, 1-4 teaspoon lemon juice. Beat inilk ami corral until perfect ' ly smooth. Add yolk of egg well beaten, sugar, butter und clhnnnou. POUI into a hulterod baking dish anil hake forty-five minutes In a slow i oven. Cover With meringue made with white of eg(r beaten till tt.ltt 1 and dry with 1 tablespoon cold water wa-ter Then beat In 2 tablespoons su-gar su-gar vanilla and lemon Juice. BroWD ' in a hot oven. Bet the merlngU" , brown In ten minutes. Servo this pudding warm or cold. IKiMI.W PUDDING one cup cooked hominy, 1 tnble-j tnble-j spoon butter, 2 cups milk, 2 eggs. 1 j l mon, l-J cup maple sirup, 1-2 cup I sugar, l-S teaspoon salt, 1-2 cup l c hopped dates Heat milk und hominy and boat smooth. Beat yolks of eggs till Ihlck and lemon colored and beat in Migar and sirup Add salt and grated lemon rind and butter. Add to flrut mixture and mix well. Add dates. FOld In whites of eggs beaten till Biff and dr.'. Turn into a butterea mold ami bako to"ty minutes In a moderate ovon. borve with or without with-out har, i sauce. CORN MKATj CRISPS Two cups corn meal mush. 1 egg. 2 dessertspoons butter, 1-4 cup grated grat-ed cheese, paprika and more gf Cheese for sprinkling to hake. . Reheat mush and add egg well beaten butler and the 1-4 cup of cheese. Hour into u shallow pan. (The mush should not be more than half an in h thick. When cold cut j in narrow strips or cut with a cookie I cutter. RemoVe from pan and pie I on a slightly buttered baking sheet, jsprlnkle with grated cheese and ; paprika and put In a hot oven to melt the cheeso and heat the llulle cakes through Serve at once Very hot. Copyright. 1922. XEA Service) |