3 quarts corn meal 4 tablespoons oil or fat

2 tablespoons salt 2 1/2 quarts boiling water

Add salt and fat to corn meal, then the boiling water. Beat well; cool. Form into flat cakes about two and one-half inches in diameter and one-half inch thick. Bake thirty to sixty minutes in very hot oven. They should be crisp, and are eaten with butter or gravy with the meat or vegetable course. If preferred soft inside, make them from three-fourths to an inch in thickness. They are better when cooked very slowly on a griddle on top of the stove, but with gas it is difficult to do it satisfactorily.