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On Hominy Toast

(This saves bread toast.) Use left-over hominy grits or prepare fresh hominy. When cooked, turn into a bread pan and when cold cut into slices like toast. Brown on both sides in a little cooking oil. Cook one cupful diced celery in two cupfuls of water until almost tender and the liquid is reduced to about one-half cupful. Melt two tablespoonfuls butter substitute, stir in three tablespoonfuls flour or barley flour (or one and one-half tablespoonfuls cornstarch) and when smooth, add gradually, stirring constantly, one and one-half cupfuls milk. When beginning to thicken, add gradually the celery water and liquor from a can of minced or whole clams. Cook and stir until thickened. Add clams and celery, season highly with salt, pepper and a little paprika and pour over the browned hominy slices.