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.

If you prefer making these cakes with yeast, you must begin them earlier, as they will require time to rise. The yeast should be strong and fresh. If not very strong, use four table-spoonfuls instead of two. Cover the pan, set it in a warm place; and do not begin to bake till it is well risen, and the surface of the mixture is covered with bubbles.

Corn Porridge

Take young corn, and cut the grains from the cob. Measure it, and to each heaping pint of corn allow not quite a quart of milk. Put the corn and milk into a pot, stir them well together, and boil them till the corn is perfectly soft. Then add some bits of fresh butter dredged with flour, and let it boil five minutes longer. Stir in at the last, four beaten yolks of eggs, and in three minutes remove it from the fire. Take up the porridge and send it to table hot, and stir some fresh butter into it. You may add sugar and nutmeg.

Corn Oysters

Three dozen ears of large young indian corn, six eggs; lard and butter in equal portions for frying. The corn must be young and soft. Grate it from the cob as fine as possible, and dredge it with wheat flour. Beat very light the six eggs, and mix them gradually with the corn. Then let the whole be well incorporated by hard beating. Add a salt-spoon of salt.

Have ready, in a frying pan, a sufficient quantity of lard and fresh butter mixed together. Set it over the fire till it is boiling hot, and then put in portions of the corn mixture, so as to form oval cakes about three inches long, and nearly an inch thick. Fry them brown, and send them to table hot. In taste they will be found to have a singular resemblance to fried oysters, and are universally liked if properly done. They make nice side-dishes at dinner, and are very good at breakfast.