Hominy Croquettes.
2 cups of fine-grained hominy, boiled and cold.
2 beaten eggs.
2 tablespoonfuls of melted butter.
Salt to taste.
¾ cup of finely chopped beef, left over from your soup, after straining the latter.
Pepper.
Work hominy, butter, and salt to a smooth paste; beat in the eggs, finally the chopped meat, after peppering and salting it. Stir up in a farina-kettle until hot, and pour out to cool. When cold, make into long rolls with floured hands, flour each well by rolling upon a dish, and fry to a yellow-brown in sweet lard. Drain off the fat and pile upon a hot dish.