392 



DOMESTIC ECOXOMY. 



[Chap. IV. 



wliicli BOino add a small pickle. To l>e dressed -with sweet oil, imistard, 

 pepper, and vincf^ar. It is a very good t^iibstitute for green salads at seasons 

 when tlie latter can not lie obtained. 



IIoinuY AND Milk, hot or cold, is as mneli better tliaii niusli-and-milk as 

 that is better than rye-meal ])orridge. 



IIoMLNY AND Bkans. — illx equal parts of cold baked beans and hominy 

 together, and heat up, and you will have an excellent dish. 



Soft Hominv Bread. — One sjioonfiil of boiled hominy, cooled ; a small 

 lump of butter, one egg, half a pint of wheat flour — mixed with milk to the 

 consistency of cream. Bake a half hour in a hot oven. 



Hominy "Waffles. — Two spoonfuls of hominy, a small lump of butter, 

 two eggs, one quart of wheat flour. Thin with milk to the consistency of 

 very thick cream. Bake in waffle-irons. 



411. How Hominy is Made. — The primitive way of making hominy was 

 beating the corn in a mortar, in a considerable mass together, so as to rub 

 otf the ludls by attrition of the grains, without breaking them. Kearly 

 forty yeai's ago, in floating down the Ohio Bivcr of a still evening, we first 

 hoard the music of the hominy mortars, which filled the air, as the voices of 

 the negroes kept time to the strokes of the pestles, preparing a favorite food 

 for their masters as well as themselves. But of late years the ground hom- 

 iny, or cracked corn, has in a great measure driven the old hominy mortar 

 out of use. Negro hominy is cooked by soaking and boiling until it 

 becomes gelatinous, and then, when cold, if cut in slices and fried in a 

 little fat, is often eaten in preference to any other bread. Hominy is also 

 made by mechanical means, ojie of which is a shaft armed with files, 

 revolving in a case with the corn, which makes a very nice article. 



At the South, negroes prefer hominy or corn meal to wheat flour, pound 

 for [lound. Corn is ground very coarse, and frequently eaten, hulls and all, 

 in ]ireference to sifting. Few would be willing to live upon that alone. It 

 would not be good economy to do so. It would be good economy for us all 

 to use more Indian corn meal, and it would not only be economical, but 

 hcaltliy, to eat more hominy. 



Wc^will add here several good receipts for cooking corn meal, as substi- 

 tutes for wheaten bread : 



■112. VirRJuia Corn Bread. — Dissolve one tablespoonful of butter in three 

 and a half pints of boiling milk ; in this scald one quart of Indian meal ; 

 Avhen cool, add a half pint of wheat flour, a little sugar, a teaspoonful of 

 salt, and two eggs well beaten ; mix well together, and bake in tM'o cake- 

 tins well greased or buttered. 



413. The St. Cliarlcs Hotel Indian Bread.— Beat two eggs very light, mix 

 them with one pint of sour milk (or butter with sweet milk will do), then 

 add a teaspoonful of soda or saleratus, then stir in slowly one pint of Indian 

 meal and one tablespoonful of melted butter ; beat these w^ell together ; 

 bake in a common cake-pan, in a quick oven. The bread can be made very 

 good without eggs. 



