Caption: War Publications - WWI Compilation 1923 - Article 41
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CORN AND CORN FROPUCTS USED AS FOOD 1917] 13 TOMATO SAUCE TO SERVE W I T H CROQUETTES 2 tablespoons flour % teaspoon salt Paprika 1 cup tomato juice 2 tablespoons butter Combine as above. CHEESE SAUCE TO SERVE WITH CROQUETTES 1% tablespoons flour % teaspoon salt % cup grated cheese 1 tablespoon butter Paprika 1 cup milk 1 egg yolk Combine as above. Add cheese after milk is added. ten yolk is added just as the sauce is removed. HOMINY AND OYSTERS 1% cups chopped hominy 1 tablespoon butter *4 cup bread crumbs Pepper Slightly deep 2 dozen or more oysters and liquor % cup milk % teaspoon salt Butter a baking dish and put in a layer of hominy, then a layer of oysters, adding seasoning to each. Alternate until all materials are used. Pour milk and oyster liquor over oysters and put buttered bread crumbs on top. browned thirty to forty-five minutes, depending on the shape of the dish. SAUSAGE AND HOMINY ROLLS lain. st 2 cups chopped hominy % teaspoon salt 1 egg, beaten Pepper Shape the above mixture like sausages and roll in crumbs. Place alternating with six link sages. While sausage fat. cooked in the pan. This makes an easy dinner or lunch. CASSEROLE OP MEAT AND HOMINY Drain one cup hominy, chop and put it into a buttered casserole alternating veal or beef may be used.- Add seasonings, salt, pepper, :hopped parsley, and onion salt. Add one cup meat stock or hominy liquid. with 1™*-+,™^ Kr.oa^ Afii-mha QTirl o.nck covered one hour. Onecrumbs required.
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