2 qts. water
2 lg. onions, chopped
3 c. cornmeal
1 c. flour
1/2 tsp. baking powder
2 eggs, beaten
1 tsp. salt
1/2 c. shortening

Boil onions in water until tender, about 15 minutes. Mix dry ingredients well. With the water at a full rolling boil, pour dry ingredients in a small amount at a time while stirring. Add eggs and stir. When well mixed and all dry ingredients are scalded, add shortening and stir well. If mixture is gummy, add more shortening. When cool enough to handle, dampen your hands and take about 1 tablespoon mixture in hand and roll into oblong roll. Place these on tray and refrigerate before using. Fry in very hot deep fat. The fat must be deep enough to float the roll. Fry until golden brown.