South Bend news-times. (South Bend, Ind.) 1913-1938, 1919-04-04

Comparatively few hOusekeepe-s
and menu-planners avail themselves
~ the great value OF hominy and
samp. especially at the present time
when potatoes are rather expensive
and ingredients Of high caloric value
are so desira BILE We may vary the
cookery OF samp so acceptably as 70
tempt even the most prejudiced. al
though on account Of its larger size
q Is not susceptible Of so much va
riety az 20 the dishes i'm which it
may appear. as the more finely
ground corn which produces honi-
my.
We have always thought we
should use samp only in the fall or
winter when we have a fire regularly
in the kitchen range, as it requires
long cooking 10 make II edible. but
the introduction ana the constantly
growing use Of the hreless cooker
make this no longer = necessity. To
cook ssmp. wash thoroughly, cover
t with twice its depth of cold water
iu the double boiler. add salt. and
cook seven or eight hours. adding
boiling water when necessary and
stirring occasionally. If desired. the
samp may be soaked for several
hours in the colo water before COOK
ing. This will somewhat lessen the
time needed for cooking. For cook
.ng in a freless cooker place three
cupftls of washed samp I'm the four
quart kettle. ON the kettle three-
fourths fun of cold water. and soak
for several hours. Then place over
gas fame add two teaspoOnfuls IF
salt. bring 20 the boiling point. and
boil for I 5to 90 minutes Clamp tine
cover tightly and place Immediately
i'm the dreless cooker Cook cor
eight hours or overnight. IL is very
good. IL one IS really fond Of samp.
served with butter or gravy as neat
accompaniment 10 also makes a
delicious cereal Always cook "a
goodly amount. and serve 'it as a
cereal one morning and reserve the
rest 10 appear a day or two later
in another guise
Fried samp is delicious eaten with
syrup for a breakfast cereal, or for
dessert at luncheon. or plain as an
accompanying vegetable for dinner.
Melt butter or margarin I'm a small.
deep frying pan. and when hot. Gil
ne pan with cooked samp Let u
cook slowly until brown, tip out boz
tom up on a shallow serving dish.
For creamed samp prepare a
white sauce as follows: In "a sauce
pan melt two tablespOonfuls Of mar
garin. add tablespoonful Of vecy
finely minced onion. and cook until
the onion IS yellow. Add two table
spoonfuls Of Hour and one pint of
milk stirring continuously while
adding the milk. that the sauce may
be smooth and free from lumpS
Cook until thickened and season
highly with salt. pepper and pap
rika With this sauce moisten three
cupfuls OF plain. cooked samp. Serve
Immediately or turn into a buttered
baking dish. cover with a little
grated cheese or buttered crumbs.
and brown I'm hot oven. For va
rietv mix the sauce. emitting the
onion. with oue-half cupful of grated
cheese. before adding il 10 the
eamp. Stir until the cheese is well
melted before pouring il over the
.amp. Pour an into buttered. shall
low baking dish CRATE more cheese
over the top. and brown quickly.
A tomato sauce may be substi-
tuted for the white sauce I'M the
above recipe TO make tho tomato
sauce. cook for 10 minutes a pint
can Of tomatoes with one tablespoon
fuI OF minced salt pork which has
been Drowned. together with the fat
from the pork half "a small onion
ninced a little minced carrot or tur-
nip IL at hand. two cloves bal
leaf. sprig Of parsley either fresh
or dry. onc-half teaspOonful of salt
one tcaspoorful of sugar, and one
eighth teaspoonful OF pepper Rul