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Fine Hominy Pudding

2 large cupfuls of cooked fine hominy--hominy grits or samp. Butter size of an egg--1 1/2 ounces. 2 tablespoonfuls of sugar--2 ounces. 2 yolks or 1 egg. 1 small cupful of milk.

The hominy grits already cooked, should be dry and firm, otherwise use less milk or none. Mix all the ingredients together, the butter softened first, and bake in a buttered pudding pan about fifteen minutes. It takes a quart pan to bake it in. Use yolks of eggs if a rich pudding is wanted. Serve with a sauce. If no hominy ready put on a large half cupful in full cup of water, and when it has boiled nearly dry add a small cup of milk and pinch of salt; never stir it, but let cook with a lid on one half hour longer, at the back of the range.