Hominy Croquettes.
2 cups fine hominy, boiled and cold.
2 beaten eggs.
1 tablespoonful of melted butter.
Salt to taste.
1 teaspoonful of sugar.
Work the butter into the hominy until the latter is smooth; then the eggs, salt and sugar. Beat hard with a wooden spoon to get out lumps and mix well. Make into oval balls with floured hands. Roll each in flour, and fry in sweet dripping or lard, putting in a few at a time and turning over with care as they brown. Drain in a hot colander.