This old farm magazine Dried Hominy Recipe helps keep your crop ready to use all year long.
Reprinted from The Country Gentleman, copyright 1915, The Curtis Publishing Company.
Put four quarts of shelled corn in a large kettle; fill with water and set on the back of the stove, where it will cook but not burn; add three tablespoonfuls of baking soda and cook the corn for six hours. After cooking keep in a large crock. The corn may be winnowed and dried.
There is also another method: Take one gallon of good wood ashes and three gallons of water; put the ashes in a sack and boil until the lye is strong; then take out the ashes and drain off the lye. Wash the kettle and put the lye back; put in the corn and boil until the lye takes off all the outside husks of the corn. Drain and dry.
Read more about farming advice: The Old Time Farm Magazine: Pastured Poultry, Jersey Cows and Starting a Quince Orchard.
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