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hominy is made by boiling ripe green corn with hardwood ashes, preferably of hickory, unitl the grains slip from the hulls. Then the hulls are washed away adn the hulled corn washed in serveral waters until all the lye is removed. This hominy may then be prepared in several ways. The Indians sometimes made hominy into soup, either with plain water or with meat stock. It was also boiled whole by itself or cooked and served together with meat. Sometimes it was mashed into a paste and in that form made into a porridge. Hominy paste was also made into dumplings, either plain or with boiled beans mixed with it. A lump of fat for seasoning was placed in the center of each dumpling. Any dumplings left over at one meal were drained of the water in which they had been cooked and were mashed and fried for another meal.
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