This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Is grains of Indian corn freed from the outer covering of bran, and therefore is white. There arc three or four different grades as to size, from the coarse hominy, as large as peas down to the white meal known as hominy grits or samp. It is very cheap food; usually only 2 or 3 cents per pound by the barrel. The large hominy is used as a vegetable, like rice; and after boiling quite tender it is fried and served for breakfast.
Made the same ways as rice puddings.
(1) Coarse hominy well cooked, stirred into enough flour batter to hold it together, spoonfuls dropped into hot lard and fried brown. (2) Fine hominy porridge, with eggs, sugar, and little flour beaten in; spoonfuls dropped in hot lard and fried brown.
Fine hominy porridge mixed with grated cheese, eggs and little flour, rolled up when cold and stiff, egged, breaded, fried.
Cooked hominy of either kind made up with cheese, baked brown.
Indian corn steeped in water containing lye or potash till it swells and the skin is partly dissolved, washed and either boiled with milk, or fried.