ich is apt to be too heating
for the climate. The former is called "samp" here. It must be boiled
for at least eight hours to be properly cooked, and may then be kept
on hand for two or three days and warmed over, made into croquettes or
balls, or fried in cakes. The fine hominy takes two or three hours for
proper cooking, and should be cooked in a dish set into another of
boiling water, and kept steadily boiling until thoroughly soft.

HOMINY CROQUETTES.

To a cupful of cold boiled hominy, add a teaspoonful of melted butter,
and stir it well, adding by degrees a cupful of milk, till all is made
into a soft, light paste; add a teaspoonful of white sugar, a pinch of
salt, and one well-beaten egg. Roll it into oval balls with floured
hands, dipped in beaten egg, then rolled in cracker crumbs, and fry in
hot lard.

The hominy is best boiled the day or morning before using.

BOILED RICE.

Take half or quarter of a pound of the best quality of rice; wash it
in a strainer, and put it in a saucepan, with a quart of clean water
and a pinch of salt; let it boil slowly till the water is all
evaporated--see that it does not burn--then pour in a teacupful of new
milk; stir carefully from the bottom of the saucepan, so that the
upper grain may go under, but do not smash it; close the lid on your
saucepan carefully down, and set it on a cooler part of the fire,
where it will not boil; as soon as it has absorbed the added milk,
serve it up with fresh new milk, adding fruit and sugar for those who
like them.

Another nice way to cook rice is to take one teacupful of rice and one
quart of milk, place in a steamer, and steam from two to three hours;
when nearly done, stir in a piece of butter as large as the yolk of an
egg, and a pinch of salt. You can use sugar if you like. The
difference in the time of cooking depends on your rice--the older the
rice, the longer it takes to cook.

SAMP, OR HULLED CORN.

An old-fashioned way of preparing hulled corn was to put a peck of
old, dry, ripe corn into a pot filled with water, and with it a bag of
hardwood ashes, say a quart. After soaking a while it was boiled until
the skins or hulls came off easily. The corn was then washed in cold
water to get rid of the taste of potash, and then boiled until the
kernels were soft. Another way was to take the lye from the leaches
where potash was made, dilute it, and boil the corn in this until the
skins or hulls came off. It makes a delici