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Canned Peach Pudding

One-half can of peaches will be sufficient. To 3/4 of a cupful of the peach syrup add 1/4 cupfuls of boiling water, 2 ounces of fine hominy and a pinch of salt and cook at the side of the fire, stirring frequently until the hominy is tender.

As it swells and thickens it may be wise to use a double boiler to keep from burning. Add 6 peach halves cut fine and cook fifteen minutes longer; if not sufficiently sweet add more sugar.

Turn into a large mold. Serve very cold with cream.