1 c. Rhode Island white johnny cake meal (white cornmeal)
Dash of salt
1 tsp. sugar
1 c. boiling water
1 egg
Milk
Shortening

Put johnny cake meal into mixing bowl. Add salt and sugar.

Make a well in center of meal. Pour in water to scald mixture. Let stand for a few minutes.

Beat in egg.

Thin batter to consistency of pancakes by adding milk and beating well.

Drop by large, kitchen spoonfuls in hot shortening on griddle. Cook thoroughly on one side before turning. Do not cook too fast or inside will not be done. Makes 8 "cakes."