The Birmingham age-herald., 1918-06-13

Americans! Have we forgotten some of the best foods we once knew? Are you using hominy? Why not follow the example of our forefathers and use much of this good corn product2 The first settlers of America learned from the Indians how to prepare the Indian corn for use. They removed the hulls from the dry grain by pounding it in mortar with a peste The cracked corn they called by the Indian name "hominy.
 Hominy became one of their staple foods without which they would often have gone hungry They cooked it in huge iron kettles hung over the blazing logs in the open fireplace.
 They also learned to remove the germ and hull from the corn by boiling the grain with I've and then washing tho.-
 oughly They sometimes called this product "hulled corn" but it is now more often called "lye hominy." There are several kinds of hominy on the market. If you do not know how good they are. try them and find out.
 KINDS OF HOMINY The coarse hominy, samp, or pearl hom- l iny.-This is much like the hominy the 1 pioneers used. The grain is split to re- ! move the germ, hulled and polished by machinery. 1t is much used, particu- larly in the central and eastern states
 It is worth using everywhere. 1 The fine hominy or hominy grits.-This i is made by grining the coarse hominy. Grits are excellent served as vege-
 table much as rice is used. Grits and also used in many parts of the country as breakfast food.
 1 Lye Hominy.-Lye homny is made at . home by many and also made commer- cialy by boiling the grain in I've or potash until the germ will come out |. -txsx 1,.a VNnu i places it may be bought in bulk, and 1 is also sold canned. It may be dried | for future use or canned at home l All varieties of hominy are good nour- l ishing food. Like wheat rice and other 1 cereals. they give both body fuel and
 body building material at a compara- lively low price. Let them have a larger 1 place in your diet.
 l Boiled Hominy Grits-Equally good as l a breakfast cereal or a vegetable 1 cup hominy grits, cups water, tea 1 spoons salt.
 l Add the grits slowly to the salted I boiling water. Boil 10 minutes over fire,
 then place in the freless cooker and
 allow to remain overnight. or cook for
 one hour in a double boiler. 1 The grts may be. poured while warm l into a dish or molds and served cold with fruit or preserves for a simple
 dessert. or it may be poured into deep
 pans and the cold mush sliced and fried.
 HOMINY DISHES l Hominy Breads-Homny grits can save
 flour in breakmaking. Try these quick
 breads using hominy grits: l Hominy Muffins-1 cup cold boiled hom-
 iny grits, 1 cup sweet milk, 1 egg, 1h cups corn flour, teaspoons baking DOW
 der, F teaspoon salt 1 tablespoon melted
 fat
 Beat milk and egg into the hominy grits, add melted fat and dry ingred-
 ients. Mix well and bake in well greased
 muffin pans for 30 minutes. Make l2
 mullins.
 Corn Meal and Hominy Bread7-1 cup
 corn meal, ] cup boiled hominy grits,
 1 cup milk, 1 tablespoon melted fat,
 teaspoon baking powder, F teaspoon
 salt, 1 egg.
 l Beat milk and egg into the hominy grits. add melted fat and dry ingred- l ients and mix well.
 This batter may be baked in creased pan and served with a spoon from the
 dish in which it is baked as a spoon