Suet Johnnycake
8 T. white cornmeal (about 1/2 c.)
Boiling water
1/2 t. salt
3 T. molasses
1 c. suet, chopped
Milk
Scald cornmeal until every grain swells. Add salt, molasses, and suet Thin batter with milk until it will drop onto skillet in rounded, shaped spoonsful. Batter needs to be thin but not too thin (1/8 in.) yet thick enough so that it can be turned. Batter should just begin to sprea as it hits skillet. Fry slowly on both sides until well browned on both sides. Makes 10 johnnycakes.
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