(1) Wash the hominy in cold water, and then soak it for ten or twelve hours in tepid water; put it over a slow fire with the water in which it has been soaking, and boil gently for from three to six hours, adding more water to keep it from burning. Use soft water, and do not add salt while cooking, as it hardens the hominy. (2) Wash the hominy well in cold water, put it into an earthenware pan or basin, pour over sufficient boiling water to cover, and let it remain all night. Then drain and place it over the fire with one quart of water to every pint of hominy, and boil for five to six hours, stirring frequently; then drain it quite dry in a colander or sieve, and serve hot in a deep dish. It is very palatable when eaten with pork, bacon or beef, or almost any kind of meat. Any cold hominy that may be left can be made into cakes the following day, with the addition of a little wheat flour, and fried in boiling lard, or it may be boiled for an hour, and served as at first.