HOECAKES Makes eight 4-inch round cakes
		INGREDIENTS 1      cup white cornmeal, preferably water-ground 1/2      teaspoon salt 3/4      cup boiling water 1 to 2      tablespoons bacon fat or butter INSTRUCTIONS Combine the cornmeal and salt in a bowl. Stirring the mixture constantly with a spoon, pour in the boiling water in a slow, thin stream and beat until the batter is smooth. For each hoecake, scoop up 2 tablespoons of batter and pat it into a flat round about 4 inches in diameter. In a heavy griddle or 10- to 12- inch skillet, melt 1 tablespoon of the bacon fat or butter over high heat. When the fat is very hot but not smoking, reduce the heat to low. Add 4 of the hoecakes and fry for about 2 minutes on each side until they are golden brown, turning them with a wide metal spatula. Transfer the crisp, browned cakes to a heated platter, add more fat to the pan if needed, and fry the remaining 4 cakes. Serve the hoecakes at once, accompanied by sweet butter or cane syrup. Makes eight 4-inch round cakes.