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Carolina Corn-Meal Rolls

Mix I pint of finely ground white corn-meal and I scant tablespoonful of salt. Drop in ½ of a tablespoonful of butter and pour over sufficient boiling water to make a very stiff dough. As soon as it can be handled, work it well with the hands, make up into oblong rolls and lay in a pan thickly sprinkled with dry corn-meal. Bake from half to three-quarters of an hour in a hot oven. When well made they will split open on top during the baking.