. Cook in a double
boiler.

CORN MEAL MUSH WITH FRUIT.--Mush prepared in the above manner may
have some well-steamed raisins or chopped figs added to it just before
serving.

CORN MEAL CUBES.--Left-over corn meal mush may be made into an
appetizing dish by first slicing into rather thick slices, then cutting
into cubes about one inch squares. Put the cubes into a tureen and turn
over them a quantity of hot milk or cream. Cover the dish, let them
stand until thoroughly heated through, then serve.

BROWNED MUSH.--Slice cold corn meal mush rather thin, brush each
slice with thick, sweet cream, and brown in a moderate oven until well
heated through.

SAMP.--Use one part of samp to four and one half parts of boiling
water. It is the best plan to reserve enough of the water to moisten the
samp before adding it to the boiling water, as it is much less likely to
cook in lumps. Boil rapidly, stirring continuously, until the mush has
well set, then slowly for from two to three hours.

CEREALINE FLAKES.--Into one measure of boiling liquid stir an equal
measure of cerealine flakes, and cook in a double boiler from one half
to three fourths of an hour.

HULLED CORN.--_To Hull the Corn._--Put enough wood ashes into a
large kettle to half fill it; then nearly fill with hot water, and boil
ten minutes. Drain off the water from the ashes, turn it into a kettle,
and pour in four quarts of clean, shelled field corn, white varieties
preferred. Boil till the hulls rub off. Skim the corn out of the lye
water, and put it into a tub of fresh cold water. To remove the hulls,
scrub the corn well with a new stiff brush broom kept for the purpose,
changing the water often. Put through half a dozen or more waters, and
then take the corn out by handfuls, rubbing each well between the hands
to loosen the remaining hulls, and drop again into clear water. Pick out
all hulls. Cleanse the corn through several more waters if it is to be
dried and kept before using. Well hulled corn is found in the markets.

_To Cook._--If it is to be cooked at once, it should be parboiled in
clear water twice, and then put into new water and cooked till tender.
It should be nearly or quite dry when done. It may be served with milk
or cream.

COARSE HOMINY.--For coarse hominy use four parts of water or milk
and water to one of grain. It is best steamed or cooked in a double
boiler, though it may be boiled in a kettle over a slow fire. The only
objection to this