Hominy Croquettes. Maltese Cross
2 large cups of fine-grained hominy, boiled and cold.
2 eggs, well beaten.
2 table-spoonfuls melted butter.
Salt to taste.
Work the butter well into the hominy until the latter is smooth and soft, then the eggs, beating hard for two or three minutes with a wooden spoon, season, and make into balls or rolls with floured hands. Roll each in flour, and fry to a yellow-brown in sweet lard.