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 1906 COOKBOOKVEGETABLES PG 2 >  Hominy Croquettes >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 To each cupful of cold boiled hominy, necessary for the family, put 1 teaspoonful of melted butter or drippings, stirring well together; add sufficient milk to make a paste; beat 1 egg with 1 teaspoonful of sugar to each cup of hominy used; mix in, and with floured hands roll into balls (croquettes) and fry in butter or drippings. If made rather stiff, they may be dipped in beaten egg and then in cracker crumbs before frying.

Sister D. H. Ikenberry, Quinter, Kans.

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