Sausage or pork fat, or any good drippings for frying.
Put the meal, salt, sugar, and butter in a bowl and pour the boiling water on the mixture. Beat the batter vigorously for two or three minutes; then shape it with the hands into small, flat cakes. Have in the frying-pan hot fat to the depth of half an inch. When it is smoking hot, put in the cakes and fry on one side until brown, then turn and brown on the other side. Serve very hot.
Baltimore Hominy Bread.
1 gill of fine breakfast hominy.
1 gill of milk.
1 pint of water.
1 level teaspoonful of salt.
1 tablespoonful of butter.
2 eggs.
Wash the hominy, and stir it into the pint of boiling water. Add the salt, and boil gently for one hour, stirring often; or half an hour will do, if you can afford no more time. Take the cooked hominy from the fire and beat the butter into it; then add the milk, and beat for four or five minutes. Beat the eggs till light, and add them to the other ingredients. Butter a deep earthen plate and pour the mixture into it. Bake in rather a hot oven for half an hour. Serve in the dish in which it is baked.