Boil one quart or so of hominy very soft and add to it one pound of corn meal and one teaspoonful of salt. Mix into it three well-beaten eggs and sufficient milk to make a thin batter. Beat the batter well for a few minutes, then bake it on a griddle, dropping it on in large spoonfuls and making it very thin, or they may be baked in waffle-irons. Serve maple syrup with them. Yeast may be used instead of eggs, putting one tablespoonful in the batter and allowing it to stand for several hours in a warm place to rise.

Hominy Croquettes

Place one pint of cooked hominy in a saucepan with two tablespoonfuls of hot milk and stir it over the fire till hot. Remove from the fire, mix a beaten yolk of an egg with it, season to taste with salt, and leave till cool. Shape the mixture into croquettes, then roll them in breadcrumbs, heat a lump of butter in a fryingyan, put in the croquettes and fry them. When browned, drain, lay them on a napkin, and serve.

Fried Hominy

Take some cold boiled hominy and make it into a soft paste by stirring in one beaten egg, two tablespoonfuls of warmed butter, and a small quantity of milk; stir the mixture over the fire until well incorporated and hot, then turn it onto a dish and leave until cold. Divide it into small round cakes and dredge them lightly with flour; put a large lump of butter into a flat stewpan, and when boiling, put in the cakes and fry until equally browned. Drain them, pile on a hot dish over which has been spread a folded napkin, and serve with cream and sugar,