CAROLINA GRITS OR SMALL HOMINY.—
The small-grained hominy must be washed and boiled in the same manner as the large, only allow rather less water for boiling. For instance, put a pint and a half of water to a quart of small hominy. Drain it well, send it to table in a deep dish without a cover, and eat it with butter and sugar, or molasses. If covered after boiling, the vapor will condense within the lid, and make the hominy thin and watery.
SAMP.—
This is indian corn skinned, and then pounded or ground till it is still smaller and finer than the Carolina grits. It must be cooked and used in the same manner. It is very nice eaten with cream and sugar.
For invalids it may be made thin, and eaten as gruel.
HOMINY CAKES.—
A pint of small hominy, or Carolina grits; a pint of white indian meal, sifted; a salt-spoonful of salt, three large table-spoonfuls of fresh butter; three eggs or three table-spoonfuls of strong yeast; a quart of milk. Having washed the small hominy, and left it soaking all night, boil it soft, drain it, and while hot mix it with the indian meal; adding the salt, and the butter. Then mix it gradually with the milk, and set it away to cool. Beat the eggs very light, and add them gradually to the mixture. The whole should make a thick batter. Then bake them on a griddle, in the manner of buckwheat cakes, rubbing or scraping the griddle always before you put on a fresh cake. Trim off their edges nicely, and send them to table hot. Eat them with butter.
Or you may bake them in muffin rings.