510 DR. CEASE'S RECirE8. 



der, salting towards the last to taste. Turn into a sieve and drain thoroughly. 

 Eat hot or cold in milk." 



Remarks. — I cannot see the object of drawing off the water in which it was 

 boiled. My mother and my wife always designed to have the water pretty well 

 cooked away when done, then lift it together as much of the nourishment would 

 be drained off. (I see, also, that the following writer does not drain.) It is 

 very nice warmed up after frying meat, to eat with the same, for breakfast or 

 any other meal, as well as wnth milk as the above writer only suggests. The 

 author has often wondered why people did not use more of it, and could only 

 account for it from the objection of the women to work it from the lye with 

 the hands to remove the hulls. This difficulty has been overcome in the fol- 

 lowing recipe by using a clean broom for that purpose, wiiich can be done 

 as well with the soda above as with the ashes in the next. So, now, I trust, all 

 lovers of hulled corn may have it in abundance, as it is a very healthful dish, aa 

 well as a very cheap one, and relished by most persons if nicely done, i. e., if it 

 is freed from its alkalinity and cooked until it is perfectly soft. 



Hullea Corn, or Making Hominy Withotit Putting the Hands 

 Into the Lye.— Making hominy, or hulling corn, is not a big job nor one 

 that we dread as we did " once upon a time," before we had learned this better 

 way. This is how we make it: Take the corn of 1 doz. ears, put it in a kettle 

 with a good bit more cold water than is required to cover it, and down in the 

 center put a stout muslin sack long enough to contain 1 qt. of good ashes. Let 

 it boil till all the strength is out of the ashes, then remove them and give the 

 corn more room. Have the tea-kettle on the slovc with plenty of boiling water 

 in to pour into the pot as the other boils off, Do not boil hard, but steadily. 

 When the outside begins to come off the grains they are done enough. Now 

 remove from the fire, drain off and empty the corn into a tub of cold water. 

 Instead of rinsing with the hands, as our blessed grandmothers did, take a clean 

 broom and swash and sweep the corn about in the tub " like forty," drain off; 

 add 2 or 3 pailf uls of clean, cold water, and go over the cleansing process about 3 

 or 4 times; then drain off and stand the tub of corn where it may have a chance 

 to freeze all night. Tliis is as good for it as boiling. In the morning take a 

 part, or all of it, and put it on to boil in cold water, and cook slowly until done. 

 Never stir hominy; if you begin it you must keep it up, or it will burn fast to 

 the bottom of the pot. Put a little salt in it. Have boiling water on the stove 

 ready to replenish. Instead of stirring, lift the kettle by the bail and give it an 

 occasional twirl, this way and that, to keep it from settling to the bottom. Let 

 it boil until the grains are swollen and burst and lie up loosely. Leave in the 

 liquor when you take it off the fire, and cover it up until it is cold. Cook in 

 meat fryings, with a little of the water in which it was boiled. — Bonnie Boon, 

 ''Boon's Hollow," inMichifjan Farmer 



Remarks. — Although the name and place J.re fictitious, the plan is good 

 and will prove satisfactory, else my name is not Dr. Chase. The freezing is 

 not absolutely necessary; still in freezing weather it is a help. I should be glad 

 to know, however, that every family would make it earlier, and later, too, than 

 during the freezing mouths. 



