ough several waters. (The grains should
resemble kernels of corn.) Cover with cold water and stand in a cool
place over night. In the morning, drain. Place the hominy in an agate
pudding dish holding 2 quarts, cover with boiling water, add more
water as the grains swell and water boils away, and 1 teaspoonful of
salt. The hominy should be placed on the range to cook early in the
morning on the day it is to be served and continue cooking slowly
until late afternoon, when all the water should have been absorbed and
each grain should be large, white and flaky. The dish should be about
three-quarters full.

A half hour before serving the hominy, at a six o'clock dinner, add a
generous tablespoonful of butter and about 3/4 of a cup of hot milk
and stand on back of range until served. This is a remarkably cheap,
wholesome and appetizing dish if served properly and is easily
prepared.

GRATED "PARSNIP CAKES"

Scrape, then grate enough raw parsnips to fill two cups, put in a
bowl and add the yolk of one egg, pinch of salt, 1 tablespoonful of
milk, 1 tablespoonful of flour, lastly add the stiffly-beaten white of
egg.

Form into small round cakes, dust with flour and fry brown on both
sides in a pan containing a tablespoonful of butter and one of
drippings. Or these may be crumbed and fried in deep fat. These are
much finer flavored than if parsnips had been cooked before being
fried.

TO MAKE "SAUER KRAUT"

Cut heads of cabbage in half, after trimming off outside leaves. Cut
out centres or hearts, cut cabbage fine on a regular old-fashioned
cabbage cutter, which has a square box on top of cutter to hold the
pieces of cabbage when being pushed back and forth over the cutter. If
not possible to procure this, use small slaw cutter for the purpose.

Partly fill a large pan with the cut cabbage, and mix enough salt,
with the hands, through the cut cabbage to be palatable when tasted,
no more. This was the rule taught Aunt Sarah by her Grandmother, and
always followed by her. Then put the salted cabbage into a wooden cask
or small tub to the depth of several inches. Pound the cabbage down
well with a long-handled, heavy, wooden mallet, something like a very
large wooden potato masher. Then mix another panful of finely cut
cabbage, lightly salted, into the tub and pound down well, as before.
Continue in this manner until the tub is partly filled with cabbage,
pounding down well at the last until the liquid formed by the c