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Hominy Balls

I cup cooked hominy I egg yolk Slight grating nutmeg Salt as needed Mix all well together and form into smooth balls the size of large English walnuts. If the hominy is very stiff it should be beaten up with two tablespoonfuls of hot milk before the other things are added. Roll the balls in sifted white breadcrumbs, then in slightly beaten egg-white, and again in crumbs. Brown lightly in deep, hot fat.

This amount will make six balls.