Hominy

Hominy

Ingredients:
2 qt. water
1 Tb. lye
1 qt. shelled corn
3 tsp. salt

Directions:
Put the water into a large kettle or saucepan, and into the water put
the lye. Allow the water to come to the boiling point, and then add the
corn and let it boil until the skins will slip off the grains when they
are pressed between the thumb and the finger. Take from the stove, stir
sufficiently to loosen the skins, and then remove them by washing the
grains of corn in a coarse colander. Cover the grains with cold water
and return to the fire. When the water boils, pour it off. Repeat this
process at least three times, so as to make sure that there is no trace
of the lye, and then allow the grains to cook in more water until they
burst. Season them with the salt, and while the hominy thus prepared is
still hot put it into a jar or a crock and cover it tight until it is to
be used. The water in which the hominy is cooked should remain on it.
35. BUTTERED HOMINY.--Perhaps the simplest method of preparing cooked
hominy is to butter it. In this form it may be served with cream as a
breakfast or a luncheon dish, or it may be used in the place of a
vegetable.
BUTTERED HOMINY
(Sufficient to Serve Six)