Every evening, Wilmington daily commercial., 1922-02-24
TRY HOG AND HOM|NY,
IT'S CHEAP AND GOOD
No Reason Why Southern Deli
caoy Should Not Become
Popular In the North.

Why not srrvc hominy grits oncc \
w~ck Tor the sake OF variety to stHrchy
vegetables, The Federal Bureau of
Economies suggests that the people IN
the North and West would do well to
try this excellent Southern dish, which |
n very economical nj present prices. |
Hom,ny grits result from grinding whole
hullcd hominy from which the germ has
been removed. In appearance the grain
somewhat resembles small broken rice,
hu, when cooked the hominy retains
the clean nutty flavor OF the corn, and
lends itself well To use MS n stArchy
vegetable with meat or other comb,na-
tons
Relief organizations have used hominy
vrits with great success in Europe and
Asa Minor, where il proved acceptable
a. thousands IN spite of the fact that
il was nm unfamiliar food.
Although of the same food value ms
coarscr, dcgcrmed hominy, grits have
the advantage oi cooking in n much
shorter time To many people their
flavor and texture are preferable, pos
sihy because the butter, meat fat, or
gravy used with them pcnctratcs through
the dish better thar in the case OF the
course hominy. II grits are soaked in
advance the cooking period can bc
shortened considerably
The first step In preparing grlts for
the table Is To boil them, like any other
cereal Of course. boiled hominy in the
form oi grits is frequently used Tor n
brcakins, food or ~ lunch or supper
dish. with sweet sauce, lts possihil-
ties Tor dinner seem To hc less familiar,
except IN the South. For each cup of
hominv prits four or five cups Of water
m allowed THIS should lie seasoned
with two tcnspoons of salt. The gr'ts
should be added slowly to the salted
boiling water and cooked for ten min
uics over the fire. Then the cooking
should hc continued for two hours in
double boiler or finished overnight in
the hrclcSS cooker
The invnritc combination Of meat and
prits In the South ~ "hor and homlny, !"
which may hc roast pork, fried pork
chops or tendcrloin, baked leg of
pork or icsh pork husage, served with
generous helping of plain boiled hom-
inN grtr. Some of the fat from the
meat n mixed with the grits in place of
butter. Sometimes the idea of "hog and
hominy" may be stretched 20 include
ham or bacon, and there Is no reason
why those who enjoy salt pork should
not cat it with hominy grits as q starchy
vegetable
IN, uses for leftover boiled hominy
prigs are innumorahe. Grts are par
ticularly good u cut in slices, dipped in
-four and fried Co delicate brown.
THIS can be served for breakfast or in
place ut dinner vegetable. When
planned for use In tins way the warm
hoilcd homlny should bo poured into a
bread iin or baking powder can TO mold
n into form from which attractive
rectangular or round slices cen hc cut.
Fried homlny grits with maple syrup,
honey or preserves is n luncheon dish or
dessert that may bc compared with
wafllcs IN satisfaction TO the palate
10 vary ordinary mullins small
quantity OF cold boiled hominy grits can
hc u@ca instead OF part Of the -four.
In making gems with any cooked starchy
cereal Il u necessary To- have the batter
r,iflcr than in all-whcat -four mixtures,
since the cooked cereals contain n con-
siderable proportion OF water.
Tho following recipe IL recommended
ty the Department OF Agriculture:
Homiuy Mullins.
~ cups cooked Nrits
1ls cups wheat -four.
teaspoon salt.
3 teaspoons baking powder.
2 tablespoons syrup, or sugar.
| or = eggs
2 tablespoons fat.
iaoud sufficient 90 mako stiff bate
(nhous - cup.
Silt together the -four, salt and hakini
powder twice Beat the eggs until high
and add TO the cold boiled hominy grits
Add the syrup or sugar, the mclte'
shortening and -four mixture alternatel.
with the liquid milk or water, until
stiff batter is formed Drop into grease'
muffin pans until half filed and hak
?h 60 80 minutes IN moderately ho
oven
4 "onc-piccr" dish for which boile
homlnN grits forms the basis can b
made IN the same way as are thos'
scallopcd dishes often prepared witt
bread Arrange alternate LAYERS {
cooked grits with the food TO be con
h,ncd with Il, such rs minced cooke
beet or lamb, slices Of pork or veal
fish picked from tho bones; sharp checs'
grated tomatoes, Peppers, onions, cat
hagc. vegetable MIXTURES. Any OF thcs
foods may he made into attractive dishe
when scslloped with cooked grits. Aite
the baking dish is filed a cupful c
white sauce should be poured over tn
combination and the whole may b
covered with buttcrsd crumbs and bake
30 minutes. Leftover chicken ma
also bc crcamcd and scalloped wit
hominy gr,,s Here IL another recipe:
Hominy Turnover.
| pint cooked h,miny grits
cup milk,
| teaspoon salt.
2 wel-bcatcn eggs.
Mix all together. Turn into a fryin
pan in which tablespoonful Of fat hs
been melted. Stir into a frying pan
which n tablespoonful of fat has bee
melted. STIR until hot throughou
When golden brown on the bottom, fol
hike mn omclct and serve on hs
platter.
Mayor MRrrics Couple.
1