The Colorado statesman., 1923-04-28
HOMINY is GOOD TO
USE FOR BREAKFAST
One Of Many Varieties May Be
Used Occasionally in Place
of Vegetable or Cereal.


OF Agricuiture.)
Coarsely broken, degermed and de
corticated corn Is known usually as
samp or pearl hominy. When ground
| to very coarse meal, II Is called hom-
my grits. Any kind Of homlny may.
like rice, be used occasionally in place
of a vegetable. or for breakfast ce-
real. The hominy grits may also be
used in puddings and cakes.
The United States Department Of
Agriculture recommends the following
recipes:
Boiled Pearl Homlny or Samp.
This coarse kind of hominy requires
long cooking. 1t may be prepared in
a fireless cooker or In a double boiler
on the back of the stove 1t is wiae
to cook a large quantity a, once, as 1t
does not spoil easily If kept in a cool
place.
Soak 1 cupful pearl hominy in 2
cupfuls water for 6 hours, or over
night. If freless cooker with ra-
diator is used, add O 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 it remain there for 8 or IL
hours. If there is no radiator it may
be necessary to reheat the hominy and
put 1t back in the cooker second
time.
If the hominy Is cooked in double
boiler more water may be needed, or
a cupful of milk may be stirred In
about 10 minutes before removing
from the fire. 1t takes or hours
to cook the coarse hominy in double
boiler and about hours directly over
the fire.
When used in place of a vegetable
the coarse hominy may be served plain
or Drowned In a little fat.
HomIny Turnover.
1 pint cook ked teaspoonful salt
| coarse hominy 2 well-beaten eggs
1 cup milk 1 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 hot platter. This is suit
able for the main dish at supper or
luncheon.
Scallopcd Hominy.
Arrange In baking dish alternate
layers of boiled coarse homlny 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.
HomIny and Bean Cakes
cup boiled coarse u ab s p o o II
hominy cornstarch
1 cup cooked red " cup of milk
kidney beans / tablespoon fat
" teaspoon cay 1 teaspoon salt
( enne pepper
Make white sauce from the last
five ingredients by melting the fat
blending 1t with the cornstarch, salt
and pepper, adding the milk, and cook
ing until thckened. Grind the hom
my and beans through a 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.
IL cups cooked " cup apricot juice
hominy grits 1 tablespoon sugar
cup stewed april II teaspoon butter
| cots
Into creased DoRlng ulsn piact
first layer of the hcminy grits which
have been mixed with the fruit juice
then layer of the fruit. Repeat un
til dish is nearly full. Dot over witt
the butter and sprinkle with 1 table
spoonful of sugar mixed with CHINA
mon. Bake until brown. Serve ho
or cold with sauce or top milk.
Peaches, pears, prunes and othel
fruits may be used instead of apricOts