Sbo. 24.] SUBSTITUTES FOR ISREAD. 391 



cover it. In either case the lye mnst be made hot after tlic corn is put in 

 to loosen the hull ; and if the lye is not carufully washed from the corn, it 

 will taste unpleasuntly. 



409. Samp, or Dry llomiuy.— This is another and most vahiahle ])rci)ara- 

 tion of corn, and an excellent, wholesome, economical substitute for bread. 

 It is an article that no family, desirous of practicing economy, can do without. 

 It is a veiy cheap, healthy, mitritious food. It usually costs only half the 

 price per pound of flour, and contains no moisture, while the best of flour 

 hold.s from twelve to sixteen pounds of water in a barrel. In ]ioint of econ- 

 omy as Imman food, one bushel of hominy is ec^ual to ten of j)olatoes, for 

 which it is an excellent substitute, and is almost as universally liked as po-. 

 tatocs, and at the South it is more freely eaten ; while at the Xorth it is 

 seldom seen, except by a few pei-sons in cities. By hominy, we do not mean 

 a sort of coarse meal, but grains of white com from whicli the hull and 

 chit or o-ye have been removed by inoistenini; and poundinj^ in a wooden 

 mortar, or patent hulling machine, leaving the grains almost whole, and 

 composed of little else liut starch. 



410. How to Cook Hominy. — The process is very simple to those who know 

 how. As but i'cw do, we give the formula of practice in our own family: 

 Wash slightly in cold water, and soak twelve hours in tepid, soft water; 

 then boil slowly from three to six hours in the same water, with plenty more 

 added from time to time, taking care to prevent burning. Do not salt 

 while cooking, as salt or hard water will harden the corn ; so it will peas or 

 beans, green or dry, and rice also. AVhen done, add butter and salt ; or a 

 better way is to let each one season to suit ^hc taste. It may be eaten witli 

 meat in lieu of vegetables, or with sugar or syrup. It is good, hot or cold; 

 it is good frequently warmed over, for it is like the old-fashioned pot of — 



" Bean porridge hot, or bean porricljfc coIJ, 

 licun porriiljfe Ixiit at nine ilnvB old." 



So is hom-iny ; it is good always, and very wholcsonio, and like tomatoes, 

 only requires to bo eaten onco or twice to flx tlio tasto in its favor. 



In New York this article is called samp, and the name hominy is given to 

 corn cracked in a mill, and winnowed, and sifted, and nund)ered acqjirding 

 to its fineness. Wc add a few of the ways in which hominy may bo used. 



IToMiNV Thu:.VKF.vsT-CAKi;s. — Mash the cold hominy with a rolling-pin, 

 and aild a little llour-and-milk batter, so as to make the wiiolo thick enough 

 to form into little cakes in the hand, or it may be put upon the griddlo witii 

 a spoon. 15ake brown, eat hot, and you will declare yon never ate anything 

 better of the batter-cake kind. 



lloMiNY PunniNO. — Prepare as for breakfast-cakes ; add one egg to each 

 iiiiit, some whole cimiamon, sugar to suit the taste, and a few raisins, ai.d 

 bake like rice-pud<ling. A little butter or chopped suet may bo added. 

 Serve hot or cold, witli or witbuut sauce. . 



IloMiNY Sai.ai>. — To a jiint of cold hominy add a email onion, a qunitcr 

 of a boiled chicken, or about tho same quantity of lobster, chopped fine, to 



