Johnny Cakes

Directions

Sift before measuring:
2 cups of flour

Re-sift it with:
2 tsp. baking powder
1 tsp. salt

Using two knives or a pastry blender, cut into the flour:
2 tsp. butter

Combine and stir until the sugar is dissolved:
1/3 cup water
2 tsp. sugar

To make the dough, add the liquid a little at a time to the flour. Turn the dough onto a floured surface and knead it well. Pinch off pieces, roll them into small balls and flatten into circles two inches in diameter and one-fourth inch thick. Or roll out dough to the same thickness and cut circles with a cookie cutter. Fry the cakes in hot fat until they are puffy and golden. (A cast-iron skillet is ideal for this, but it must be kept heavily greased by adding oil from time to time while the cakes are frying).

Drain the cakes on absorbent paper and keep them warm in the oven. Breakfast johnny cakes are delicious when split and buttered immediately. Smaller cakes, filled with cream cheese, may be served at tea time.