Corn Griddle Cakes Or Old Virginia Slap Jacks Recipe

From MRS. SARAH S.C. ANGELL, of Michigan, Lady Manager.
One pint white corn meal, Into which you stir two saltspoonfuls salt.
Gradually moisten this with boiling water until the mixture is
somewhat thicker than hasty pudding. Stir constantly and after the
right consistency is attained, beat thoroughly for two minutes. Drop
from spoon into boiling lard and fry for five or six minutes. Serve
immediately. It is of absolute importance that the water should be
_boiling_ and _kept_ so, and therefore it is wise to bring
the mixing dish very near the stove when the teakettle is heated. The
same paste may be fried on a griddle like buckwheat cakes, but the
first method makes the crispest, nuttiest flavor. This recipe makes
bannocks enough for six people.

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