To a cupful of cold hominy add one tablespoonful of melted butter, stir well, add enough milk to rub the hominy to a paste, add a teaspoonful of sugar and one egg, unbeaten. Shape into small flat balls, dredge with flour, dip in beaten egg, then in crumbs, and fry. These may be prepared beforehand and kept in a cool place till ready to fry.
FRIED HOMINY
Pack left-over hominy into a mould. When cold, slice, dredge with flour, and fry, or dip in egg and crumbs and fry.
HOMINY WITH MILK
Soak hominy all night. In the morning cover with boiling salted water and boil until very tender. Drain off the water, cover with milk, boil up once more, and serve.
STEAMED HOMINY
Soak hominy over night in an equal measure of cold water. In the morning add twice as much boiling salted water and boil fifteen minutes, then put into a steamer and steam six hours.
HOMINY PORRIDGE
Soak a cupful of granulated hominy in four cupfuls of water over night. Add a teaspoonful of salt, one cupful of milk, and boil one hour in the morning.