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.