Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-05-03
/. HOMINY IS GOOD TO
USE FOR BREAKFAST
One of Many Varieties May Be
Used Occasionally in Place
of Vegetable or Cereal.
prepared by the United States Department
Of Apriculturel

| prepared by the United States Department
of Agricuture)
Coarsely broken, degermed and de-
corticated corn is known usually as
samp or pearl hominy. When ground
to very coarse meal, it is called hom-
my grits. Any kind of hominy may,
like rice, be used occasionally in place
of vegetable, or for breakfast ce-
real. The hominy grits may also be
used in buildings and cakes.
The United States Department Of
Agriculture recommends the following
recipes:
Boiled Pearl Honiny. or Samp.
This coarse kind of hominy requires
long cooking. 1t may be prepared in
q freless cooker or in double boiler
on the back of the stove. It is wise
to cook a large quantity at once, as it
does not spoil easily if kept in cool
place.
Soak 1 cupful pearl hominy in 2
cupfuls water for 6 hours, or over
night If a fireless cooker with a ra
diator is used, add cupfuls boiling
water and teaspoonfuls salt to the
soaked hominy and boil over the fire
for 10 minutes, then put in the cooker
and let 1t remain there for or II
hours. If there is no radiator it may
be necessary to reheat the hominy and
put it back in the cooker a second
time.
If the hominy is cooked in a double
boiler more water may be needed or
a cupful of milk may be stirred in
about 15 minutes before removing
from the fire. 1t takes 5 or 6 hours
to, cook the coarse hominy in a double
boiler and about 2 hours directly over
the fire.
When used in place of vegetable
the coarse hominy may be served plain
or Drowned in a little fat
Hominy Turnover.
| / pint ok e / teaspoonful salt
coarse hominy well-beaten eggs
cup milk tablespoon fat
Mix all together. Turn into fry
ing pan in which the fat has been
melted Stir until hot throughout. Let
it cook until golden brown on the bot
| tom, then fold like an omelet and
serve on a hot platter This is suit
able for the main dish at supper or
luncheon.
ScaIIoped Hominy.
Arrange in baking dish alternate
layers of boiled coarse hominy and
minced meat or fish or grated cheese.
Pour over all cupful of white sauce
and bake for 80 minutes. This may
be used as the principal part of the
meat course.
Honiny and sean Cakes.
/ cup boiled coarse " able spoon
hominy cornstarch
cup cooked red Y cup of milk
kidney beans / tablespoon fat
" teaspoon cay teaspoon salt.
enne pepper
Make a white sauce from the last
five ingredients by melting the fat,
blending it with the cornstarch, salt
and pepper, adding the milk, and cook
ing until thickened. Grind the hon.
my and beans through food chopper,
mix with the white sauce, form into
cakes, and brown in little fat. Such
cakes may take the place Of meat oc-
casionally.
Hominy Fruit ScaIiop. a
~ cups cooked " cup apricot juice
hominy grits / tablespoon sugar
cup stewed april X teaspoon butter
cots
Into creased baking dish place
first layer of the hominy grits which
have been mixed with the fruit juice,
then layer Of the fruit. Repeat I'M
til dish is nearly full. Dot over with
the butter and sprinkle with 1 table
spoonful of sugar mixed with CHINA
mon. Bake until brown. Serve hot
or cold with sauce or top milk.
Peaches, pears, prunes, and other
fruits may be used instead of apricots.