DISTINCTIVELY  SOUTHERN  DISHES  247

HOE-CAKE  No.   2

Use  for  these  cakes,  if  possible,  coarse  water-ground  white
meal.  Add  to  a  quart  of  meal  a  teaspoonful  of  salt  5  pour  over
it  enough  boiling  water  to  make  it  a  soft  dough;  add  also  a
little  milk  to  make  it  brown  better.  Let  it  stand  an  hour  or
longer,  then  work  it  together  with  the  hand.  Form  it  into  lit-
tle cakes  an  inch  thick,  and  bake  on  a  greased  griddle  till
browned  on  both  sides.  Serve  very  hot.  They  are  split  and
spread  with  butter  when  eaten.
KENTUCKY  CORN  DODGERS

Mix  a  teaspoonful  of  salt  with  a  cupful  of  white  cornmeal.
Scald  it  with  just  enough  boiling  water  to  dampen  it;  then  add
enough  cold  milk  to  enable  you  to  mold  it.  Stir  it  well  to-
gether, and  form  it  into  cakes  three  quarters  of  an  inch  thick
in  the  middle  and  oblong  in  shape.  Use  a  tablespoonful  of
dough  for  each  cake.  Bake  them  on  a  greased  pan  in  a  hot
oven  for  twenty-five  minutes.
MARYLAND  BEATEN  BISCUIT

Add  a  teaspoonful  of  salt  and  tablespoonful  of  butter  to  a
quart  of  flour.  Rub  them  together,  then  add  a  cupful  of  milk,
and,  if  necessary,  a  little  water,  making  a  stiff  dough.  Place
the  dough  on  a  firm  table  or  block,  and  beat  it  with  a  mallet  or
rolling-pin  for  fully  haK  an  hour,  or  until  it  becomes  brittle.
Spread  it  half  an  inch  thick ;  cut  it  into  small  circles,  and  prick
each  one  with  a  fork.  Bake  them  in  a  hot  oven  about  twenty
minutes.
