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Classic
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page 245
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 hard-wood ashes,
say a quart. After soaking awhile 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 skin or hull came off. It makes a delicious dish, eaten with milk or
cream.
CKACKED WHEAT.
Soak the wheat over night in cold water, about a quart of water to a cup of
wheat; cook it as directed for oatmeal; should be thoroughly done. Eaten with
sugar and cream.
OAT FLAKES.
This healthful oat preparation may be procured from the leading grocers, and is
prepared as follows: Put into a double sauce-pan or porcelain-lined pan a quart
of boiling water, add a saltspoonful of salt, and when it is boiling, add, or
rather stir in gradually, three ounces of flakes. Keep stirring to prevent
burning. Let it boil from fifteen to twenty minutes, and serve with cream and
sugar.
Ordinary oatmeal requires two hours' steady cooking to make it palatable and
digestible. Wheaten grits and hominy, one hour, but a half hour longer cooking
will not injure them, and makes them easier of digestion. Never be afraid of
cooking cereals or preparations from cereals too long, no matter what the
directions on the package may be.
STEAMED OATMEAL.
To one teacupful oatmeal add a quart of cold water, a teaspoonful of salt; put
in a steamer over a kettle of cold water, gradually heat and steam an hour and a
half after it begins to cook.
HOMINY.
Hominy is a preparation of Indian corn, broken or ground, either large or small,
and is an excellent breakfast dish in winter or summer. Wash the hominy
thoroughly in one or two waters, then cover it with twice its depth of cold
water, and let it come to a boil slowly. If it be the large hominy, simmer six
hours; if the small hominy, simmer two hours. When the water evaporates, add hot
water; when done, it may be eaten with cream, or allowed to become cold and
warmed up in the frying-pan, using a little butter to prevent burning.
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