will darken the hominy.


To Fry Hominy.

Put a little lard in your frying-pan, and make it hot; mash and salt the
hominy; put it in, and cover it over with a plate; let it cook slowly
for half an hour, or longer if you like it very brown; when done, turn
it out in a plate. If you do not like it fried, mash it well, with a
little water, salt, and butter, and warm it in a frying-pan.


To Boil Potatoes.

When the potatoes are old, pare them, put them in plenty of boiling
water, and boil them till you can run a fork through easily; if you wish
to have them whole, pour off all the water, throw in some salt, and let
them stand a few minutes over coals, to let the steam go off; they will
then be white and mealy.

It is a mistaken notion, to boil potatoes in but little water, as they
are sure to turn dark and taste strong. In cold weather they may be
kept pared several days in a pan of water, by changing the water every
day, and will be whiter. If you like mashed potatoes, take them up
when barely done, sprinkle them with salt and mash them; put in a
spoonful of cream and a small lump of butter; keep them hot till they
are taken to table.

In the summer when potatoes are young, put them in a small tub, with a
little water, and rub them with a piece of brick, to break the skin; you