2 c. Rhode Island white stone ground Indian cornmeal
1/2 tsp. sugar
1/2 tsp. flour
Pinch of salt (generous)
Scalding water

Stone ground Indian cornmeal: This cornmeal is the secret for the delicious flavor of these cakes. There are still a few millers who prepare this meal. Barbers is one and Grays of Little Compton another.

Add a good pinch of salt and about 1/2 teaspoon sugar and 1/2 teaspoon flour to about 2 cups Rhode Island stone ground Indian cornmeal. Add enough SCALDING water to the above mixture to reach the consistency of FIRM mashed potatoes. Let stand until it can be handled.

Form cakes with hands, patty-cake style. Cakes should be 4 to 5 inches in diameter and about an inch thick. Have a cast iron skillet that has been greased with bacon fat ready. Place cakes in coated pan and brown slowly on both sides until done (approximately 30 minutes). Slit through when done and butter.