Boiled Hominy. — (1) Wash the Hominy in cold water, and soak
for twelve hours in tepid water ; then put it over a moderate
fire with the water in which it has been soaking, and boil
gently for from three to six hours, adding more water as
For details respecting Culinary Processes, Utensil Sauces, &c., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
767
Hominy — continued.
required, to keep it from burning1. Use soft water, and do
not add salt while cooking, as it hardens the Hominy.
(2) The Hominy should be thoroughly washed to free it from
all flour ; put it into a saucepan with plenty of boiling water,
stir over the fire till it boils again, then move to the side,
put the lid on the saucepan, and simmer for two hours
without touching it. Use 3 breakfast-cupfuls of water to
each breakfast-cupful of Hominy. When cooked, mix some
salt and milk with it. It can be served as a vegetable, and
eats well with broiled liver or salted pork.
(3) Well wash the Hominy in cold water, put it into a
basin or earthenware pan, pour over sufficient boiling water
to cover, and let it soak all night. Then drain and put
it over the fire with lqt. of water to every pint of Hominy
(the water may be either hot or cold), and boil for five
or six hours, stirring frequently ; then drain it quite dry in
a colander or sieve, and serve hot in a deep dish. It is
very nice eaten with pork, bacon, or beef, or almost any
kind of meat. Any cold Hominy that is left may next day
be made into cakes, with the addition of a little wheat-
flour, and fried in boiling lard ; or it may be boiled for an
hour, and served as at first.
(4) Wash 1 pint of Hominy in several waters, put it into
a basin with boiling water to cover, and steep for ten or
twelve hours. Next put the Hominy into a saucepan
with lqt. of water ; when boiling, move it to the side of
the fire, and simmer gently for four hours. When very
tender, drain off all the water, toss it over the fire for a
minute to somewhat dry it, then put in 2oz. of butter,
broken into small bits, and season to taste with salt and
pepper. When the butter has dissolved, turn the Hominy on
to a hot dish, and serve.
Fried Hominy. — Take some cold boiled Hominy, and make
it into a soft paste by stirring in one beaten egg, 1 or 2 table-
spoonfuls of warmed butter, and a small quantity of milk ;
stir the mixture over the fire until well mixed and hot, then
turn it on to a dish and leave until cold. Divide it into small
round cakes and dredge them lightly with flour✪ Fried Hominy; put a good-
sized lump of butter into a flat stewpan, and when boiling
put in the cakes and fry until equally browned. Drain them,
pile on a hot dish over which has been spread a folded napkin
or a fancy dish-paper, and serve with cream and sugar.
Home-made Hominy. — Cover some white corn with weak
lye water, and soak it for two days. If the lye is not available,
mix 1 teacupful of baking-soda with twice as much water
as will cover the corn, and soak it in that. Wash the Hominy
in plenty of water before cooking.
Hominy Blanc-mange. — Put a scant teacupful of Hominy
into a lined saucepan with 1 pint of milk and a small quantity
of salt; boil gently, and as it thickens stir in more milk to
bring it to the desired consistency. Sweeten to taste with
Page 114 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boiled Hominy. — (1) Wash the Hominy in cold water, and soak for twelve hours in tepid water ; then put it over a moderate fire with the water in which it has been soaking, and boil gently for from three to six hours, adding more water as
Hominy — continued.
required, to keep it from burning. Use soft water, and do not add salt while cooking, as it hardens the Hominy.
(2) The Hominy should be thoroughly washed to free it from all flour ; put it into a saucepan with plenty of boiling water, stir over the fire till it boils again, then move to the side, put the lid on the saucepan, and simmer for two hours without touching it. Use 3 breakfast-cupfuls of water to each breakfast-cupful of Hominy. When cooked, mix some salt and milk with it. It can be served as a vegetable, and eats well with broiled liver or salted pork.
(3) Well wash the Hominy in cold water, put it into a basin or earthenware pan, pour over sufficient boiling water to cover, and let it soak all night. Then drain and put it over the fire with lqt. of water to every pint of Hominy (the water may be either hot or cold), and boil for five or six hours, stirring frequently ; then drain it quite dry in a colander or sieve, and serve hot in a deep dish. It is very nice eaten with pork, bacon, or beef, or almost any kind of meat. Any cold Hominy that is left may next day be made into cakes, with the addition of a little wheatflour, and fried in boiling lard ; or it may be boiled for an hour, and served as at first.
(4) Wash 1 pint of Hominy in several waters, put it into a basin with boiling water to cover, and steep for ten or twelve hours. Next put the Hominy into a saucepan with lqt. of water ; when boiling, move it to the side of the fire, and simmer gently for four hours. When very tender, drain off all the water, toss it over the fire for a minute to somewhat dry it, then put in 2oz. of butter, broken into small bits, and season to taste with salt and pepper. When the butter has dissolved, turn the Hominy on to a hot dish, and serve.
Fried Hominy. — Take some cold boiled Hominy, and make it into a soft paste by stirring in one beaten egg, 1 or 2 tablespoonfuls of warmed butter, and a small quantity of milk ; stir the mixture over the fire until well mixed and hot, then turn it on to a dish and leave until cold. Divide it into small round cakes and dredge them lightly with flour; put a goodsized lump of butter into a flat stewpan, and when boiling put in the cakes and fry until equally browned. Drain them, pile on a hot dish over which has been spread a folded napkin or a fancy dish-paper, and serve with cream and sugar.
Home-made Hominy. — Cover some white corn with weak lye water, and soak it for two days. If the lye is not available, mix 1 teacupful of baking-soda with twice as much water as will cover the corn, and soak it in that. Wash the Hominy in plenty of water before cooking.
Hominy Blanc-mange. — Put a scant teacupful of Hominy into a lined saucepan with 1 pint of milk and a small quantity of salt; boil gently, and as it thickens stir in more milk to bring it to the desired consistency. Sweeten to taste with
Records on this page
Fried Hominy