Mashed Potatoes.
Prepare in the usual manner, taking care not to get them too stiff.
Fried Hominy.
Boil hominy—the fine-grained—the day before you want to use it. When perfectly cold and stiff, remove the skin from the top, and cut the hominy into neat squares. Flour and salt these, and fry to a nice brown in hot lard or dripping. Drain well, and eat hot.