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KENTUCKY CORN DODGERS (1904)

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)


KENTUCKY CORN DODGERS
Favorite Dinner Bread, Mrs. Simms


Sift the best meal made from the white corn, any quantity desired.

Salt to taste.

Mix with cold water into stiff dough and form into round, long dodgers with the hands.

Take the soft dough and form into shape by rolling between the hands, making the dodgers about 4 or 5 inches long and 1 1/2 inches in diameter.

Have a griddle hot, grease a little with lard, and put the dodgers on as you roll them.

Put in oven and bake thoroughly, when they will be crisp and a rich brown.

This bread does not rise.


The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/

 

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