2 1/2 cups granular corn meal salt
3 tablespns. oil or melted butter about 1 1/2 cup milk
Mix; rest 1 hr. or longer in cold place, bake in iron skillet in quick oven.
Cook rice and hominy in 2 cups of water, each. Add 1/2 - 1 cup milk, salt and rice flour; drop by spoonfuls on hot, oiled griddle, flatten with fingers dipped in cold water, bake in oven or on top of stove.
Those who have not made the acquaintance of Rhode Island Johnny cakes have missed much. To make them in their perfection Rhode Island meal is required, though white meal will do. Do not try them with yellow granular meal. Rhode Island meal has a creamy tint and is lighter in texture than granular meal.
Mix the meal with salt in a cake bowl and pour perfectly boiling water over it to more than moisten. (A rule for the quantity is out of the question). Stir, and if necessary add more water. The batter should be soft, but the meal must be well wet with the boiling water. Beat and drop in spoonfuls on to a hot, well oiled griddle. Dip the hand in water and flatten the cakes to about 3/4 in. thick. Keep the griddle hot until cakes are nicely browned on one side, turn, adding more oil if necessary and brown on the other side; after which set back where cakes will bake slowly for 20 m. to 1/2 hr. Serve with cream, nut cream or butter, or with some meaty flavored gravy; sometimes honey or maple syrup.
In many families these cakes form the bread for three times a day six days in the week, and one soon comes to feel lost without them.
As Toast - Split cold cakes, lay in deep dish with salt and bits of butter and pour hot milk over.