2 cups white corn meal
1 t baking powder
3 T sugar
1/4 cup butter
1 T salt

Combine everything but butter. Add slowly to 3 1/2 cups boiling water, stirring briskly. Remove from heat as soon as mixture is smooth. Stir in butter. Cool. Form into finger shaped rolls and fry in 2 inches of hot fat (375) until golden brown. About 3 dozen.