Caption: War Publications - WWI Compilation 1923 - Article 41
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0ft CORN AND CORN PRODUCTS USED POOI, U'17] 9 HOMINY COMPOSITION OF HOMINY Ilonniiv Fine, dry Coarse, dry Boiled Protein percent 11 10.8 79.3 9.4 8.3 2.2 Fat percent .7 .5 .2 Carbohy- Mineral Fuel Cost per drates percent value per pound percent pound 78.2 79.4 17.8 .3 .3 .5 ~1810~~ 1770 380 $ .06 .06 .00 Hominy, like other cereal foods, require* long-continued and thoro cooking, especially when coarse. HOMEMADE HOMINY The following old time recipes are included to suggest home preparedness at the present time. The tin can shortage will soon decrease our supply of canned hominy, necessitating either drying of hominy or home preparation. HOMEMADE HOMINY OR HULLED CORN P Husk one dozen ears of corn and cover with cold water. Put one quart of wood ashes in a bag and add to the water; boil until the strength is out and remove bag. Add more warm water and boil until water boils down. Put corn in cold water and hull. Salt and drain off water. HOMEMADE HOMINY OR HULLED CORN I P Pour hot water over corn and soak overnight. In the morning put the corn in an iron kettle with warm water enough to cover. For each pint of corn put in one tablespoon baking soda. Boil until the hulls come off readily. Wash in clear water. Slip off hulls with hands or with little broom by stirring around in water. Soak hulled corn in water and wash until alkaline taste is gone. Boil or let freeze until tender. Salt as desired. Drain off water or cook it down until concentrated. CANNED HOMINY Canned hominy was used in the recipes below and costs have been estimated on the following data for one can of hominy. Weight Cost Contains 2 12 3 2 pounds, 2 ounces cents cups solid hominy and cups liquid *Dr. A. W. Chase, "Last Receipt Book," 1885 *
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