Recipe: Boiled Hominy with Cheese Sauce

Soak large hominy over night and then in the morning wash and cook in plenty of boiling water until tender. Drain well and place in a baking dish and cover with cheese Sauce, made as follows:

Place one and one-half cups of milk in a Saucepan and add two tablespoons of grated onion and four level tablespoons of cornstarch. Dissolve the starch in the milk and bring to a boil. Cook slowly for five minutes and then add

  • Two tablespoons of chopped parsley,
  • Two teaspoons of salt,
  • Two ounces of cheese,
  • One teaspoon of Worcestershire Sauce,
  • One teaspoon of paprika.

Mix thoroughly and then heat until the cheese melts. Serve as vegetable.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss