Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Hominy Cakes.

1/2 a pint of cold hominy.

1 egg.

1/2 teaspoonful of salt.

1/8 teaspoonful of pepper.

1 tablespoonful of drippings.

Beat the hominy well with a fork, and add the seasonings and the egg, well beaten. Shape with the hands into small, flat cakes, and, after sprinkling these lightly with flour, fry them until brown on one side, and then turn and brown on the other side. Beef, pork, ham, bacon, or sausage fat may be used for frying. Do not use more than the tablespoonful.

These cakes are good for breakfast, luncheon, or tea.