This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Wash one pint of the large white hominy in cold water, then cover with tepid soft water, and soak over night. In the morning, turn the hominy and the water into a saucepan, and boil slowly for five hours. When done, drain in a colander, turn into a heated vegetable dish, and stir in a large tablespoonful of butter; add salt and pepper to taste.
Wash a half-pint of grits through several cold waters; then put it in a farina boiler, cover with cold water, and soak over night. In the morning, add a pint of milk, and boil one hour; then add a teaspoonful of salt, mix carefully, and serve for breakfast with sugar and cream.
Wash a half-pint of grits in cold water; then cover with one quart of tepid water, and soak over night. In the morning, turn it into a farina boiler and boil one hour; season with salt and pepper to taste; then pour into a square mould and stand away to cool. When cold, cut in slices, dust each slice with flour, and fry in fresh dripping or lard until a light brown.
Kale may be cooked and served the same as spinach.