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Fried Hominy

Take some cold boiled hominy and make it into a soft paste by stirring in one beaten egg, two tablespoonfuls of warmed butter, and a small quantity of milk; stir the mixture over the fire until well incorporated and hot, then turn it onto a dish and leave until cold. Divide it into small round cakes and dredge them lightly with flour; put a large lump of butter into a flat stewpan, and when boiling, put in the cakes and fry until equally browned. Drain them, pile on a hot dish over which has been spread a folded napkin, and serve with cream and sugar,