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Hulled Corn, or Hominy, Croquettes.
To each cup of cold, soft-boiled hominy, or hulled corn, necessary for the family put 1 tea-spoonful of melted butter or drippings, mashing and stirring it well together, then stirring in a cup of milk, or sufficient to make a paste. Now beat an egg with 1 teaspoonful of sugar to each cup of corn used, mix in and, with floured hands, roll into balls (croquettes) and fry in butter, or after the meat is fried, in the gravy. If made pretty dry, they may be dipped in beaten eggs, then in cracker crumbs and fried in hot lard, as you would doughnuts for tea; and in this case a little finely-chopped ham, veal or chicken mixed in will give them an additional relish. No comments, but simply a trial, is all that is needed.
Hulled Corn, Hominy, or " Grits, " to Bake. —Milk (always sweet and nice, unless sour is called for), 1 qt.; hominy, hulled corn, " grits " (as kept by grocers), cooked tender and allowed to get cold, 1 cup; 3 eggs and a little salt; sugar, 3 table-spoonfuls. Directtons—Bring the milk to a boil and stir in salt and grits, or mashed hominy, or hulled corn, mashed, as the case may be. If uncooked grits are used, continue to boil slowly about 20 minutes, slowly, then remove from the fire, and when cool stir in the beaten eggs and sugar, and bake in a moderate oven, 30 to 40 minutes. The top may be glazed or meringued, with the beaten whites of a couple of eggs and a couple table-spoonfuls of powdered sugar, or not, as you choose. Serve with any pudding sauce, or simple sugar and milk, as you like best.
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