Corn Dodgers from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Scald the meal with boiling water. Add the melted lard and the salt. Use sufficient boiling water to make a very stiff batter or soft dough. Then take up a handful of the mixture, and mold it with ...
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Ingredients
- A Quart of Indian Meal
- A Tablespoonful of Lard
- A Teaspoonful of Salt
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