This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Combine the salt and milk and cook until soft in a double boiler. Chop the egg and walnuts and add with other ingredients to the hominy. Season well to taste and form into a six-inch roll. Cover with buttered crumbs. Dot with bits of butter or oleomargarine and bake one-half hour in a moderate oven, basting occasionally with 2 tablespoonfuls of butter (or substitute) melted in 1/2 cup of hot water. Serve very hot with nut sauce.
3 cupfuls cooked coarse hominy or samp Bacon or sausage fat
2 cupfuls well-seasoned thickened stewed tomatoes
Melt the fat in a large frying pan, spread in the hominy, pack it down, and fry gently until well browned. Then spread half of the tomato mixture on this, fold it over, slide onto a platter and serve surrounded by the remaining tomato. To make this into a substantial supper or luncheon dish, garnish it with cooked sausages or bacon.