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Farina Pancakes

I cup sweet milk I cup flour I cup cooked farina I egg 2 teaspoonfuls baking-1 teaspoonful salt powder Beat the egg and farina together until light and smooth, and stir in the milk. Sift the flour and salt together and add to the farina mixture. When ready to bake the cakes, stir in the baking-powder and beat the batter vigorously. These cakes will be found much more digestible than those made entirely of raw flour.

Hominy and Cheese Soufflé I cup cooked hominy I cup grated cheese + cup hot milk Grated rind of half a Salt, paprika lemon 1 cup grated cheese 2 eggs With a fork beat up the cold hominy and the hot milk until very smooth. Add seasonings and grated cheese. Separate the eggs and beat the yolks until thick and light, and stir into the mixture. Then fold in the stiffly beaten whites, pour into a buttered baking-dish, and bake in a hot oven until firm in center-about twenty minutes. Serve at once. This may also be cooked satisfactorily in a chafing-dish.