Fried Hominy.
If large, put a good lump of butter or dripping in the frying-pan, and heat. Turn in some cold boiled hominy, and cook until the under-side is browned. Place a dish upside down on the frying-pan and upset the latter, that the brown crust may be uppermost.
Eat with meat.
Cut the small hominy in slices and fry in hot lard or drippings. Or, moisten to a soft paste with milk; beat in some melted butter, bind with a beaten egg, form into round cakes with your hands, dredge with flour and fry a light brown.