The midland journal. (Rising Sun, Md.) 1885-1947, 1923-04-27
.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 Stated Department
of Agrfculfure)
Coarsely broken. degermed and de-
corticated corn Is known usually as
samn or pearl hominy. When ground
to very coarse meal, 1t is called hom-
my grits. Any kind of hominy may.
like rice, be used occasionally In place
Of a 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 Hominy or Samp.
This coarse kind of hominy requires
long cooking. 1t may be prepared III
a fireless cooker or in a double boiler
on the back of the stove. 1t is wise
to cook large quantity at once. as 1t
does not spoil easily If kept in cool
place.
Soak | cupful pearl hominy in p
cupfuls water for hours, or oyer
night. IF fireless cooker with ra-
diator is used. add 6 cupfuls boiling
water and 8 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 s. or IL
hours If, there is no radiator it may
be necessaryato reheat the hominy and
put it back in the cooker second
time.
If the hominy is cooked in double
boiler more water may be needed, or
cupful of milk may be stirred in
about Is minutes before, removing
from the fire. 1t takes 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 a vegetable
the coarse hominy may be served plain
or Drowned in little fat.
Honiny Turnover.
! pint COOKED teaspoonfui 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
1t 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.
scalloped Hominy.
Arrange in baking dish alternate
layers Of boiled coarse hominy and
minced meat or fish or grated cheese
Pour over all a cupful of white sance
and bake for 80 minutes. This may
be used as the principal part Of the
meat course
Hominy and Bean Cakes.
cup boiled coarse " tablesp spoon
hominy cornstarch
I cup cooked red u cup of milk
~ teaspoon cay ! teaspoon salt
enne pepper
Make d 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 a food chopper,
mix with the white sauce, form into
cakes, and brown in little fat. Such
cakes may take the. place of meat &C.
casionally.
Honiny Fruit Scallop.
1lsn cups cooked u cup apricot Juice
honiny grits ] tablespoon sugar
cup stewed april Il teaspoon butter
cots @
Into a creased baking dish place
first a 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 L 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
frrite NAV no t1Spd instead of -opr;ootc