Fried Hominy.
Cook the hominy as directed in the rule for boiled hominy. Wet a deep dish and pour the hot hominy into it. When cold, cut in slices about half an inch thick. Roll the sliced hominy in flour.
Put two tablespoonfuls of sweet drippings in the frying-pan and place on the fire. When the fat is hot, lay in the slices of hominy. Cover the pan, and cook until brown on one side; then turn, and brown on the other. It will take about twenty minutes’ time to brown the hominy. Serve very hot. Bacon or ham fat is the best for this dish.