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When the consistency is like soft mush, have ready a frying-pan almost full of hot drippings or lard, dip your hands into cold water to enable you to handle the hot dough, and, taking up enough corn-meal dough to make a large-sized biscuit, pat it in your hands into a 3/4-inch-thick cake and gently drop it into the hot fat; immediately make another cake, drop it into the fat, and continue until the frying-pan is full.
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