Vegetable Diet: As Sanctioned by Medical Men, and by Experience in All Ages: Including a System of Vegetable Cookery

boiled too long, it has a raw taste. RECEIPT 2.--Corn hominy, or, as it is sometimes called, samp. Two quarts of hominy; four quarts of water; stir well, that the hulls may rise; then pour off the water through a sieve, that the hulls may separate. Pour the same water again upon the hominy, stir well, and pour off again several times. Finally, pour back the water, add a little salt, if you use salt at all, and if necessary, a little more water, and hang it over a slow fire to boil. During the first hour it should be stirred almost constantly. Boil from three to six hours. RECEIPT 3.--Another way: Take white Indian corn broken coarsely, put it over the fire with plenty of water, adding more boiling water as it wastes. It requires long boiling. Some boil it for six hours the day before it is wanted, and from four to six the next day. Salt, if used at all, may be added on the plate. RECEIPT 4.--Another way still of making hominy is to soak it over night, and boil it slowly for four or five hours, in the same water, which should be soft. There are other ways of making hominy, but I have no room to treat of them. SECTION B.--_Puddings proper._ These are of various kinds. Indeed, a single work I have before me on Vegetable Cookery has not less than 127 receipts for dishes of this sort, to say nothing of its pancakes, fritters, etc. I shall select a few of the best, and leave the rest. The greatest objection to puddings is, that they are usually swallowed in large quantity, unmasticated, after we have eaten enough of something else. They are also eaten new and hot, and with butter, or some other mixture almost as injurious. Some puddings, from half a day to a day and a half old, are almost as good for us as bread. One of the best puddings I know of, is a stale loaf of bread, steamed. Another is good sweet kiln dried oat meal, without