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Browned Hominy

Fry cooked hominy to a golden brown in just enough fat to prevent sticking. Bacon fat or other drippings are preferable to lard because of their flavor. Serve in place of "fried" potatoes.

OBSERVE THESE RULES IN MAKING QUICK BREADS Have all necessary utensils ready and ingredients together before starting work.

Sift flour before measuring. After combining dry ingredients, sift again to distribute the baking powder and seasoning evenly throughout the flour.

Measure shortening accurately and cut into the dry ingredients with spatulas or case knives. If a small amount of fat is used, as in muffins, it may be melted.

Beat the eggs in a bowl and add the liquid, then add gradually to the dry ingredients and beat the mixture thoroughly.

All ingredients should be kept as cold as possible, especially the liquid, and it is advisable to keep the shortening cold for biscuits and pie crust. Handle batter and dough mixtures as little as possible. Rolling and too much mixing develops gluten and tends to toughen the finished product. Quick Breads are baked at a temperature ranging from 350° to 450°F. They are sufficiently baked when golden brown in color, shrink slightly from the sides of the pan and when no batter clings to a toothpick that has been inserted in the center of the product. 2 cups flour 4 tablespoons sugar 2 tablespoons fat