Corn Dodgers
The ordinary dinner bread of the South.
Take the required quantity of corn meal, say a quart, and stir it up with cold water enough to make it like thick mush, just so that it can be shaped. Make it with hand or spoon, in shapes like goose eggs, and place them almost touching in a baking pan that is kept hot on top of the range while they are being placed. Bake in a hot oven.
It is usually insisted upon that no salt shall be put into this kind. Serve hot.
Simple as this is, some persons can make it twice as palatable as others. One requirement is to make the meal take up all the water it will carry without losing shape. Another is to bake it in a very hot oven, so that it will become brown without being too dry and hard.
While everybody will agree that there must be a perfection point for every common article, beyond which it cannot be improved, it is hardly likely that anyone will take the trouble to scald the meal for batter cakes. There is not time for all these little things in hotel business, and yet it has to be set down that therein lies the point that beats common work. The following will do without: