HOMINY
The small-grained hominy, called at the South “samp,” after the manner of the aborigines who bequeathed it to us, must be used in the recipes which follow.
Plain hominy pudding
Soak a cupful of hominy for three hours in tepid water. Drain, and put over the fire in plenty of boiling water, slightly salted. Boil fast for thirty minutes or until tender; turn off the water and pour in a pint of hot milk, with a little salt. Cook for fifteen minutes, stir in a generous lump of butter and turn into a deep dish.
Eat with sugar and cream.
Baked hominy
Stir into a pint of milk a cupful of cold boiled hominy, and when this is smooth, add a tablespoonful of melted butter, a tablespoonful of sugar, a saltspoonful of salt and four well-beaten eggs. Beat very light, pour into a buttered pudding-dish and bake for about half an hour or until “set” and brown. This is a good accompaniment to roast beef.