Corn Dodgers

• 1 quart of Indian meal
• 1 tablespoon of lard
• 1

The meal is scalded with boiling water as in the foregoing recipe, using sufficient water, however, to make a very stiff batter or a soft dough. Add the melted lard and the salt. Take a handful of the mixture, and mould into oval mounds, tossing between the hands, and deliberately leaving the impression of the fingers across them. Bake in a quick oven to a light golden brown.</