Show HOMINY USED IN THE PLACE OF VEGETABLE all wv 54 U 11 14 ato e A dish of lye hominy prepared for the table prepared by tho the united states state of agriculture there are se several feral kinds of hominy on the market but for the most part they differ more in the fineness to which they are ground than in their tood food value the names by which the different kinds are known often vary with the locality so that it Is sometimes hard to tell which la Is referred to to prepare hominy by modern methods the grain Is soaked enough to soften it somewhat it Is passed through a machine called a abich breaks the grain into coarse pieces and also loosens the bran and germ which are sifted out the coarsely broken endosperm then is dried and sold as hominy when left in fairly large pieces it Is often known as samp or pearl honi hominy iny when ground to a very coarse meal it Is called hominy arts grits any kind of hominy may be used like rice in place of a vegetable or for a breakfast cereal th hominy grits may also be used in puddings and cakes special preparation lye hominy or hulled corn Is a special preparation made by soaking the whole grain in water that contains lye or sometimes merely a bag of wood ashes until the hulls are loosened or softened then washing the hulled grains in clear water and bolling boiling lye hominy may be made at home or it may be bought either in bulk or canned it has a distinctive flavor which many enjoy and Is used in the same ways as other coarse hominy the united states department of agriculture will kive give directions for preparing boiled coarse hominy or samp requires long cooking it may be prepared in a fireless cooker or in double boiler on the back of the stove it Is wise to cool cook a large quantity at once as it does not spoil easily if kept in a cool place how to cook samp sonk sofik one cupful coarse bolln in two cupfuls water tor for six hours or overnight if a fireless cooker with a radiator Is used add six cupfuls boiling water and three teaspoonfuls salt to the soaked hominy and boll boil over the fire for ten minutes put in the cooker and let it remain there for eight to twelve hours it if there Is no radiator in the cooker the hominy should shou d be cooked over the fire for or 43 45 minutes and it may be necessary to reheat the hominy and put it back la in the cooker the second time it if the hominy Is cooked in a double boiler more water may be needed or a cupful of milk may be stirred in about fifteen minutes before removing from the fire it takes take five or six hours to cook the coarse hominy in a double boller boiler and about two hours directly over the fire when used in place of a vegetable the coarse hominy may be served plain or browned in a little fal at at |