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Hominy

Half pint hominy, one pint water, half pint milk, one teaspoon butter and half teaspoon salt. Wash the hominy in cold water and drain well. Boil the water and milk in an enamelled saucepan together, then add the hominy, salt and butter, and slowly cook for forty-five minutes, stirring with a wooden spoon once in a while to prevent burning at the bottom. Pour into a hot tureen and serve with cream or milk separately.