When the housewife serves a dish of baked beans at a meal, serve also a quart of stewed tomatoes.  The day following a “tomato sauce” may be quickly prepared by adding a well-cooked carrot and an onion to the “left-over” tomatoes.  Press all through a coarse sieve, adding a little water if too thick; re-heat beans in this; serve hot.  A delicious “cream of tomato soup” may be prepared by substituting milk or cream to which a small pinch of baking soda has been added, omitting the beans.

COOKED HOMINY

Wash one cup of hominy through 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