Baltimore samp is made of white corn. It is very much coarser than grits or fine hominy. Cover the samp with boiling water, let boil five or six minutes, then drain and rinse. Cover again with boiling water, and let cook on the back of the range all day, adding boiling water as needed, and shaking the dish occasionally to prevent scorching. When nearly cooked, add a teaspoonful of salt for each quart of samp. To serve as a vegetable, reheat a cup of the samp in a cup of hot white sauce made of cream or rich milk. Add also a scant tablespoonful of fine-chopped parsley or two tablespoonfuls of grated cheese.