When in your kitchen using some newfangled labor saving device, have you ever thought that our ancestors were capable of devising their own labor saving methods of food preparation?  Periodically I find accounts that leave me wondering why I never thought of doing something, and this is one of those instances.  It should be noted that when this instruction refers to hominy it is referring to what we would call grits.  Southerners love their grits, whether it be for breakfast, or as a bed for grillades or shrimp, but anyone who has ever had to wash a pot in which grits were cooked, without benefit of an unending supply of hot water, knows clean-up can make even the most devout Southerner think twice about making them.

After the hominy is well washed, instead of putting it into an open pot or kettle to boil, as is the usual practice, get a tin kettle of the size wanted, put the same into a common iron pot that will hold about one-third more, which will leave a space around the tin to be filled with water.  Then put the hominy into the tin kettle with a suitable quantity of water, fill the pot pretty full of water, put the lids on the kettle and the pot, and let the hominy boil upon the stove, stirring it two or three times while boiling.  By so doing, it will be found that the quality of the article will be much improved; more than half the usual work of stirring and tending will be saved, together with a large part fo the work in cleaning the kettle after using, which has heretofore been the chief objection to cooking this dish.  The tin kettle should be kept from touching the bottom of the pot, by means of a large wire crooked for the purpose, and laid in the bottom so as not to have the tin and iron come in contact while boiling.  By this means, none burns to the kettle, and the burnt flavor, which is so noticeable in that cooked in the old fashioned way, is entirely avoided.  – The New England Farmer, April 1861.  Boston.

Blissful meals, yall,

The Historic Foodie