.

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 any cooking at all.
But there are some good cooked puddings, I say again, such as the
following:

RECEIPT 1.--Boiled Indian pudding: Indian meal, a quart; water, a pint;
molasses, a teacup full. Mix it well, and boil four hours.

RECEIPT 2.--Another Indian pudding. Indian meal, three pints; scald it,
make it thin, and boil it about six hours.

RECEIPT 3.--Another of the same: To one quart of boiling milk, while
boiling, add a teacup full of Indian meal; mix well, and add a little
molasses. Boil three hours in a strong heat.

RECEIPT 4.--Hominy: Take a quart of milk and half a pint of Indian
meal; mix it we