HOMINY
Take a teacupful of hominy, wash it in several waters and rub it well between the hands, and throw away the grains that float on the top, the same as you do with split peas, pour the water off the top, then strain it off, and put it in a basin with a quart of water, and cover the basin over with a cloth; put it by to soak overnight, should it be required for breakfast in the morning. The next day put it in an enamelled stew-pan with about a teaspoonful of salt, and let it simmer gently over the fire, taking care that it does not burn. It is best to butter the bottom of the saucepan, or if you have a small plate that will just go inside you will find this a great protection. Let it simmer gently for rather more than an hour. Stir it well up and flavor it with either sugar or salt, and let it be eaten with cold milk poured on it on the plate, or with a little butter.
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The hominy should simmer until it absorbs all the water in which it is boiled. As a rule a good teacupful will absorb a quart.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
