Hulled Corn

No. 581. - Hulled corn can be procured from dealers, and is best during the fall and winter. Its attractiveness lavs in its snowy whiteness. Put the quantity desired into a saucepan, with milk to cover, set it on the fire and season it lightly, with salt only. Let it simmer slowly. Care must be taken not to let it scorch, and when it is cooked add a good sized piece of butter. Serve separately with a pitcher of cream and a bowl of sugar.

Boiled Coarse Hominy

No. 582. - Soak the Hominy in cold water over night, and in the morning drain off the water and put the Hominy into a saucepan with fresh water. Let it cook slowly, and occasionally stir it with a wooden spoon. Season it with salt, and when cooked drain it in a colander. Then put it back into the saucepan and season it with salt and white pepper, and add a good sized piece of butter. Then stir the Hominy with a wooden spoon until the butter is melted, and moisten it with a little hot milk or cream.

Note. - This Hominy may be served as a dinner vegetable, or with cream and sugar.

Fine Hominy

No. 583. - Fine Hominy is mostly used for breakfast and luncheon, and a pot of cream ought always to be served with it.

Soak two pounds of Hominy over night, and when it is ready to cook, have in a saucepan six quarts of boiling water, lightly salted, into which put the Hominy slowly, while stirring it with a wooden spoon. Let it boil slowly, occasionally stirring it from the bottom, until it is well cooked, and when cooked it should be similar to mush. If found too thick, add a little more hot water or milk, and serve with butter, cream and sugar.

Fried Hominy

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No. 584. - Cook the Hominy as in No. 583, only have it thicker. When it is well cooked put it into square, buttered pans, about two inches thick, and set it aside to get cold. When cold, cut the Hominy in slices and dip them into beaten eggs, diluted with a little milk. Then flour them and fry them in clarified butter. It is occasionally served with roast wild ducks.

Hominy Croquettes

No. 585. - Put into a saucepan one pound of hot boiled Hominy.

Stir it off the fire until nearly cold, and be very careful to have no lumps. Add a piece of butter, sweeten to taste, and add the yolks of four raw eggs. Have the whole well mixed, then roll them on the table into croquettes, then dip into beaten eggs and then into-fresh bread crumbs. Shape them nicely and fry in hot lard.

Baked Hominy

No. 586. - Put into a saucepan one pound of hot-boiled Hominy, stirring it until nearly cold. Then add two ounces of butter and the yolks of six raw eggs. When the whole is well mixed, add in slowly half a pint of cold milk and sweeten it to taste. Then beat the whites of four eggs into a stiff froth, and mix the froth gently into the Hominy. Then put it into deep, buttered dishes, and bake gently until nicely browned.