VINTAGE RECIPES

From Sister Mary’s Kitchen

[Welland Tribune 1931]

Eggs baked in Hominy

Four eggs, 3 cups cold cooked hominy, 3-4 cup grated cheese, 2 tablespoons butter, 1-2 teaspoon salt, pepper.

Pack hominy into buttered baking dish and make four hollows for the eggs. Sprinkle with half the cheese and place in a hot oven until cheese is melted. Remove from oven and drop an egg into each hollow, taking care not to break yolk. Dot with butter, season with salt and pepper and sprinkle with remaining cheese. Return to the oven until eggs are set, about ten minutes. Serve from baking dish.

Three tablespoons rice, 1 cup milk, 1 tablespoon granulated gelatine, 4 tablespoons of cold water, 1/2 cup granulated sugar, 1/4 teaspoon salt, 1 teaspoon vanilla, 1/2 cup whipping cream.

Cook rice in milk in double boiler until milk is absorbed. Soak gelatine in cold water for five minutes and add to rice. Add sugar and salt and beat over hot water for one minute. Cool and add vanilla. When cold fold in cream whipped until firm. Turn into a mold and let stand on ice for several hours to chill and become firm. Unmold and serve with stewed and chilled fruit.

Three cups cooked and mashed carrots, 3 tablespoons melted butter, 1-2 teaspoon salt, 1 cup stale bread crumbs, 2 tablespoons minced chives, 4 tablespoons grated cheese.

Combine carrots, butter, salt bread crumbs and chives. Place in a buttered caserole and cover with grated cheese. Bake fifteen minutes in a moderate oven or until cheese melts and becomes a golden brown on top.

Two cups cooked and mashed squash, 1/4 cup finely chopped nutmeats, 2 tablespoons melted butter, 1 egg, 2 tablespoons cream, 1/2 teaspoon salt, 1/8 teaspoon pepper.

English walnuts, pecans and hickory nut meats are the best nuts to use. Combine squash, melted butter, salt and pepper and nuts. Add egg well beaten and cream. Shape into small balls or cylinders and roll in fine dried bread crumbs. Dip in egg slightly beaten with 1 tablespoon water and roll again in crumbs. Place in frying basket and fry in deep fat hot enough to brown an inch cube from the soft part of the loaf in 40 seconds. If a fat thermometer is used it should register 390 degrees Fahrenheit. Fry a golden brown, drain on crumpled paper and serve.

Two cups minced cooked celery, 2 cups coarse stale bread crumbs, 1 cup chopped nut meats, 2 tablespoons butter, 1/2 teaspoon salt, 1/8 teaspoon white pepper, 1/2 cup hot milk.

Cook celery as dry as possible, letting water cook away. Add all ingredients and pack into a well buttered brick-shaped pan. Bake one hour in a moderate oven, basting several times with two extra tablespoons butter melted in 1/2 cup boiling water. Unmold and pour hot tomato sauce or medium white sauce around the loaf. Garnish with sprigs of parsley.