Hominy
Hominy is white indian corn, shelled from the cob, divested of the outer skin by scalding in hot lye, and then winnowed and dried. It is perfectly white. Having washed it through two or three waters, pour boiling water on it; cover it, and let it soak all night, or for several hours. Then put it into a pot or sauce-pan, allow two quarts of water to each quart of hominy, and boil it till perfectly soft. Then drain it, put it into a deep dish, add some butter to it, and send it to table hot, (and uncovered,) to eat with any sort of meat; but particularly with corned beef or pork. What is left may be made next day into thick cakes, and fried in butter. To be very good, hominy should boil four or five hours.