SECRETARY'S REPORT. 103 



large table-spoonful of butter, make it into a thin batter with three eggs 

 and a sufficient quantity of milk, beat them all together some time, 

 and bake them on a griddle, or in waffle irons. When eggs are dear or 

 scarce yeast makes a good substitute ; put a spoonful into the batter and 

 let it stand an hour to rise. 



Hominy Dessert Pudding. — Wash a pint of small hominy very 

 clean and boil it tender, add an equal quantity of corn meal, make into 

 a batter with eggs, milk and a piece of butter ; bake it like batter cakes 

 on a griddle, and eat with butter, sugar or sirup : some prefer wheat 

 flour instead of the meal. 



Hominy Bread. — Break two eggs into a bowl and beat them from 

 ten to twelve minutes ; add, by continually stirring, a teaspoonful of fine 

 salt, four or five table-spoonfuls of hot hominy, rendered nearly to the 

 consistency of thick gruel with hot milk, one large spoonful of butter, 

 and a pint of scalded meal squeezed diy. Make up the mixture into 

 small loaves or rural cakes one and a half inches thick, and bake in a 

 quick oven. 



Hominy Pudding. — Boil half a pound of fine hominy in milk, add 

 three-quarters of a pound of sugar, and the same of butter, half a nut- 

 meg, six eggs, a gill of wine and a little grated lemon peel. Bake in a 

 dish. 



Samp is corn hulled and broken into quarters either in a mortar or in 

 a mill for the pui-pose. It is perfectly white, being made from pure 

 white corn. It is sometimes divested of its outer skin by scalding in a 

 white ley, and then dried, broken and winnowed. Having washed it 

 through two or three waters pour boiling water on it, cover it and 

 let it soak all night or for several hours, then put it into a sauce-pan, 

 allow two quarts of water to each quart of hominy and boil it till per- 

 fectly soft, then drain it, put into a deep dish, add some butter to it and 

 send it to table hot, (and uncovered,) to eat with any sort of meat, but 

 particularly with corn beef and pork. Many use it for a vegetable 

 instead of potatoes. If any should be left it may be made the next 

 day into thin cakes and fried in butter. To be very good, hominy should 

 be boiled four or five hours. 



To Boil Indian Corn. — Corn for boiling should be full grown but 

 young and tender and the grains soft and milky ; if its grains are 

 becoming hard and yellow it is too old for boiling. Strip the ears of 

 then- leaves and husks and the silk ; it is best to leave one thickness of the 



