The small-grained hominy, called at the South "samp," after the manner of the aborigines who bequeathed it to us, must be used in the recipes which follow.

Plain Hominy Pudding

Soak a cupful of hominy for three hours in tepid water. Drain, and put over the fire in plenty of boiling water, slightly salted. Boil fast for thirty minutes or until tender; turn off the water and pour in a pint of hot milk, with a little salt. Cook for fifteen minutes, stir in a generous lump of butter and turn into a deep dish.

Eat with sugar and cream.

Baked Hominy

Stir into a pint of milk a cupful of cold boiled hominy, and when this is smooth, add a tablespoonful of melted butter, a tablespoonful of sugar, a saltspoonful of salt and four well-beaten eggs. Beat very light, pour into a buttered pudding-dish and bake for about half an hour or until "set" and brown. This is a good accompaniment to roast beef.

Hominy Croquettes

Into two cupfuls of boiled hominy work a tablespoonful of melted butter; when the cereal is free from all lumps, add to it two beaten eggs, and when these are thoroughly incorporated, season the mixture with salt and pepper. Flour your hands, make the paste into small croquettes, and set aside until stiff and very cold. Now dip each croquette into beaten egg, roll in cracker-crumbs, and when all are thoroughly coated set in the ice-box for two hours. Fry to a golden brown in deep, boiling cottolene or other fat.

Hominy Fritters

Rub two cupfuls of cold boiled hominy to a smooth paste with one tablespoonful of melted butter. Next, thin with warmed milk, and add three well-beaten eggs. Finally, stir in a cupful of flour which has been sifted twice with a teaspoonful of salt and half as much baking-powder.

Drop by the spoonful into boiling, deep cottolene or other fat; or, better still, cook upon a soapstone griddle.