Samp (Coarse Hominy)
- 1⁄2 cup samp
- 1 cup cold water
- 1 teaspoon salt
- 3 cups boiling water
Soak the samp in the cold water for eight hours or more. Add the salt and boiling water; boil it hard for one hour, and put it into a cooker for from six to twelve hours. It is improved by the longer cooking. The pail or pan in which it is cooked should be stood in a large cooker-pail of boiling water. A tablespoonful of butter may be added before serving if it is used as a vegetable.
Serves five or six persons.
Summer Squash
Scrub young, tender summer squashes and cook them whole, in the cooker, with enough salted boiling water to fully cover them, for from one to three hours. If they are not young enough to have a soft rind, they must be pared and the seeds removed. It will then be better to cook them as winter squash. When they are tender, drain off the water and mash the squashes in a colander. This will allow a little of the juice to drain away and leave the squashes drier. Season them highly with salt and pepper, and add two tablespoonfuls of butter to each pint of squash. If not very hot when mashed, reheat before serving.
Stewed Tomatoes
- 1 qt. tomatoes
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1 onion, sliced
- 1⁄4 cup [buttered crumbs]
- 2 teaspoons sugar
Scald and peel the tomatoes, remove the cores, and cut them into pieces before measuring them. Add the other ingredients, omitting the sugar and crumbs, if preferred; bring all to a boil, and put them into a cooker for from one to two hours or more. They will not be injured by indefinite cooking.
Serves five or six persons.