The next day put it in an enamelled stew-pan with about a teaspoonful of salt, and let it simmer gently over the fire, taking care that it does not burn.

It is best to butter the bottom of the saucepan, or if you have a small plate that will just go inside you will find this a great protection.

Let it simmer gently for rather more than an hour.

Stir it well up and flavour it with either sugar or salt, and let it be eaten with cold milk poured on it on the plate, or with a little butter.
* * * * * The hominy should simmer until it absorbs all the water in which it is boiled.

As a rule a good teacupful will absorb a quart.
HOMINY, FRIED .-- This is made from the remains of cold boiled hominy.