Set a pan containing a quart or more of thick, sour milk in a pan of hot water, or on the back of the stove; as soon as the whey separates from the curd, line a colander with a cloth, pour in the scalded milk, tie the corners of the cloth together, and hang up till well drained; put into a bowl, add one-fourth teaspoonful of salt, and enough sweet cream to make as moist as desired; mix smooth with a spoon, turn lightly into a dish, and serve.
HOMINY OR HULLED CORN
To hull four quarts of corn, use one heaping tablespoonful of soda, and water enough to cover the corn. Boil for four hours, or until the hull is well loosened and can be readily removed. Then wash in cold water thoroughly, stirring, rubbing, and rinsing until the hulls have all been turned off. Soak in clear water overnight to remove all traces of soda, and cook in a kettle or large saucepan all day in clear water, stirring occasionally to prevent burning on the bottom, and replenishing with hot water as needed. Season with salt, put into a jar, and keep in a cool place.
DRIED SWEET CORN
Remove the husks and silks, boil and cut from the cob as directed for stewed sweet corn on [page 57]. Spread thinly on a cloth or on shallow tins, and place in the sun to dry. Turn over occasionally, take in in the evening, and put out to dry every day until thoroughly hard and dry. To keep off flies and insects, cover with mosquito webbing. Corn may also be dried in a warm, open oven, if careful not to allow the oven to get too hot. When dry, soak and cook the same as stewed sweet corn, only longer; or with beans soaked overnight.
DRIED APPLES
Take good, ripe apples, pare, quarter, core, and cut into thin slices; spread on shallow tins, and place in the oven until well heated through, then in the sun or in a moderate, open oven until thoroughly dried. Turn the fruit over occasionally each day while drying. Wire screens or webbings are serviceable in keeping off the flies. Other fruits may be dried in a similar manner.
POP-CORN
Shell, and place a handful in a wire popper or frying-pan, covering tightly; shake constantly over a hot fire, being careful not to burn. When the popping ceases, it is done; add a little salt and butter; mix with it a little thick sugar sirup, or molasses boiled down, and press it into balls with the hands slightly oiled.