Hominy Cakes.
Two cups of fine hominy boiled and cold. (Take the tough skin from the top before mixing in the batter.)
One heaping cup of sifted flour.
One quart of milk.
Three eggs beaten very light.
One tablespoonful of molasses.
One teaspoonful of salt.
Rub the hominy with the back of a wooden spoon until all the lumps are broken up. Wet it little by little with the milk and molasses, working it smooth as you go on. Sift flour and salt together, and put in next. Beat for a whole minute before adding the whipped eggs, and another minute very hard, before baking. Stir up well from the bottom before putting each fresh batch of cakes on the griddle.
These cakes if properly made, are tender, wholesome and delightful.