A Course of Lectures on the Principles of Domestic Economy and Cookery

it often enough to prevent sticking, until it begins to be tender. Boil it for an hour, until it begins to grow tender. Then place it where there is no danger of burning, pour off the water, or leave off the cover of the sauce pan so that the water will evaporate. The hominy will need to cook pretty nearly an hour, and when it is done or nearly done it should be as thick as hasty pudding. If you have a double boiler you can put in very much less water, for there is no danger of burning. I think you would need only about half or a little more than half as much water. Only take care to leave the cover off the kettle if you find that the hominy is going to be thinner than hasty pudding when it is nearly done. If the hominy is used rather coarse, about five minutes before it is done mix a tablespoonful of flour with just enough water or milk to make it a thin liquid, and stir it into the hominy. That will hold it together when it is cold, so that it can be cut into slices. In making hasty pudding you can put that tablespoonful of flour in to hold it together when it is cold. You want to allow long enough for the flour to boil thoroughly; before dishing the hominy when it is tender pour it into an earthen dish or shallow tin pan wet with cold water, and let it get cold and hard. Always make this in advance of your fried chicken. You want the hominy cold and solid so that you can cut it. Cut it in little cakes about an inch thick and two inches square. These little cakes of hominy are to be fried either in the pan with the chicken or in another pan by the side of the chicken, and served on a dish with the chicken. FRIED FISH. I have here some fish which I shall fry. We will not try broiled fish, because this has been