Pour into a clean pot, two quarts or more of good milk, and set it over the fire. Have ready some pumpkin stewed very soft and dry; mashed smooth, and pressed in a cullender till all the liquid has drained off. Then measure a large pint of the stewed pumpkin; mix with it a piece of fresh butter, and a tea spoonful of ground ginger. Stir it gradually into the milk, as soon as it has come to a boil. Add, by degrees, a large pint or more of indian-meal, a little at a time, stirring it in, very hard, with the mush-stick. If you find the mush too thin, as you proceed, add, in equal portions, more pumpkin and more indian-meal, till it becomes so thick you can scarcely stir it round. After it is all thoroughly mixed, and has boiled well, it will be greatly improved by diminishing the fire a little, or hanging the pot higher up, so as to let it simmer an hour or more. Mush can scarcely be cooked too much. Eat it warm with butter and molasses, or with rich milk. It is very good at luncheon in cold weather.
After boiling small hominy, drain off the water, and leave the dish uncovered. If covered up, the condensation of the steam will render the hominy thin and washy.