Put all together in a double boiler, and cook for three hours. Add more water if the mush seems stiff and thick; all preparations of corn absorb a great deal in cooking, and hominy usually needs a little more than four times its bulk. Hominy is exceedingly indigestible unless well cooked, but sweet and nutritious when subjected to a high temperature for a long time. DRINKS EGG-NOG Break into a bowl one egg, add to it a saltspoon of salt and two teaspoons of sugar; beat it until it is light but not foamy; then add one cup of _slightly warm_ milk--that is, milk from which the chill has been taken (for it is not well to use that which is ice-cold)--and one or two tablespoons of French brandy; mix and strain it into a tall slender glass, and serve at once. Egg-nog should not be allowed to stand after it is made, for both the egg and the milk lose some of their freshness by exposure to the air. MILK-PUNCH 1 Cup of milk. 2 Tablespoons of brandy. 1 Teaspoon of sugar. A little grated nutmeg. Sweeten the milk with the sugar, stir into it the brandy, and mix thoroughly by pouring from one glass to another. Then grate a bit of nutmeg over the top. Milk-punch is conveniently made with two tin cups; the mouth of one should be smaller than the mouth of the other, so that the one will fit into the other. In these the milk should be shaken back and forth until a froth is formed. This does not add materially to the taste, but rather to the appearance, and thoroughly mixes in the sugar and brandy. WINE WHEY Warm one cup of milk to a little more than blood-heat, or 100° Fahr., then pour into it one half cup of sherry wine. The acid and alcohol of the wine will in a few minutes coagulate the albumen, which may be separated from the whey by straining. Do not squeeze the curd through the strainer, but let the liquid drip until it is all out. If it is necessary to make the whey quickly, heat the milk to the boiling-point before adding the wine. WINE WHEY WITH RENNET (SWEET WHEY) 1 Pint of milk heated to 100° Fahr. 1 Teaspoon of prepared rennet. 2 Tablespoons of wine. Stir the rennet and wine into the milk quickly, so that the wine may not curdle the milk in blotches. Let it stand in a warm place (on the stove-hearth, for instance) for half an hour, and then separate the curd from the whey by straining. This whey is excellent for children with delicate digestion who need a little stimulant. It is very good also as a drink for invalids at any time. Whey is the water of milk with the sugar and various salts of the milk in solution in it. The sugar furnishes some nutriment, and the salts supply some of the mineral matter needed in the body. Whey may also be made with vinegar or lemon-juice. These acids will act more quickly when the milk is warmed before they are added. LEMONADE 1 Lemon. 1½ Tablespoons of sugar. 1 Cup of boiling water.