The Dawson news. (Dawson, Ga.) 1889-current, 1922-02-14
u. S. Department Says
Hominy Grits Should
Be Better Known
Southern Hog and Honniny" Is One
Of Many Good and Wholesome
Combinations, 1t Is Declared.


Why not serve honiny grits once a
week for the sake OF variety to starchy
vegetables? The United States de-
partment of agriculture suggests that
people in the north and west would
do we'll to try this excellent southern
dish, which is very economical at
present prices. -Hominy grits result
from grinding up whole hulled hominy
from which the germ has been remov-
ed. In appearance the grains resemble
small broken rice, but when cooked
the hominy retains the clean nutty
favor of the corn, and lends itself to
use as a starchy vegetable with meat
or other combinations.
Relief organizations have used grits
with great success in Europe and Asa
Minor, where it proved acceptable, to
thousands in spite of the fact that it
was an unfamiliar food.
Although Of the same food value as
a coarser, degermed hominy, grits
have the advantage OF cooking in a
much shorter time. To many people
their favor and texture are preferable,
possibly because the butter, meat fat
Tor gravy used with them penetrates
through the dish better than in the
case of the coarse hominy. II grits
are soaked in advance the cooking
period can be shortened considerably.
The first step in preparing grits tor
the table is to boil them, like any
other cereal. OF course, boiled hominy
in the form of grits is frequently used
for a breakfast food, or lunch or
supper dish with sweet sauce; its
possibilities for dinner seem to be less
familiar except in the south. For each
cup of hominy grits four or five cups
of water is allowed. This should be
seasoned with two teaspoons OF salt.
The grits should be added slowly to
the sailed boiling water and cooked
for ten minutes over the fire. Then the
cooking should be continued for two
hours in a double boiler or finished
Overnight in the hreless cooker.
The favorite combination OF meat
and grits in the south is hog and
hominy," which may be roast pork,
leg of pork or fresh pork sausage,
served with generous helping OF
plain boiled hominy grits. Some OF the
fat from the meat is mixed with the
grits in place OF butter. Sometimes the
idea of hog and hominy'' may be
stretched to include ham or bacon, and
there is no reason why those who en-
joy salt pork should not eat it with
ihominy grits as a starchy vegetable.
The uses for leftover boiled homi-
ny grits are innumerable. Grits are
particularly good if cut in slices, Dip
ped in -four and fried to a delicate
brown. This can be served for break
fast or in place OF dinner vegetable.
When planned for use in this way the
warm boiled hominy should be pour
ed into a bread tin or baking powder
can to mould it into a form from
which attractive rectangular or round
slices can be cut. Fried hominy grlts
with maple syrup, honey or preserves
is a luncheon dish or dessert that may
be compared with waff1es in satisfac-
ton to the palate.
To vary ordinary mullins small
quantity of cold boiled grits can be
used instead of part of the flour. In
making gems with any cooked
starchy cereal it is necessary to have
the batter sitter than in all-wheat
-four mixtures, since the cooked ce-
reals contain a considerable proper
ton of water.
The following recipe is recommend
ed by the United States department
of agriculture.
Honniny Mullins.
~ cups cooked grits, ~ cups
wheat flour, teaspoonful salt, tea
spoons baking powder, tablespoons
syrup, or sugar, or eggs, table
spoon fat, liquid sufficient to make a
stiff batter (about q cup.)
Silt together the -four, salt and bak-
ing powder TWICE Beat the eggs until
light and add to the cold boiled hom-
my grits. Add the syrup or sugar, the
melted shortening and -four mixture
alternately with the liquid milk or
water), until stiff batter is formed.
Drop into creased muffin pans until
half filled and bake rs to 80 minutes
in a moderately hot oven.
Hominy Dishes for Scalloped Dishes.
A "one-piece" dish for which boiled
hominy grits forms the basis can be
made in the same way as are those
scalloped dishes often prepared with
bread. Arrange alternate layers OF
cooked grits with the food to be COM
bined with it. Minced cooked beef or
lamb; slices of pork or veal; fish pick
ed from the bones; sharp cheese, graf
| ed; tomatoes; peppers, onions; celery:
cabbage; vegetable mixtures. Any OF
these foods may be made into attrac-
tive dishes when scalloped with cooked
grits. After the baking dish is filled
a cupfu1 OF white sauce should be
poured over the combination, and the
whole may be covered with buttered
crumbs and baked 80 minutes. Lett
over chicken may also be creamed and
scalloped with hominy grits.
Hominy Turnover.
l pint cooked hominy grits, | cup
milk, / teaspoon salt, 2 well-beaten
Mix all together Turn into a frying
pan in which a tablespoon of fat has
been melted! Stir until hot through
out. When golden brown on the bot
tom fold like an omelet and serve on
hot platter.