Melt the shortening in a heavy skillet

Dip out a cupful of this to cool and leave the rest in the pan, hot

Mix cooled oil, flour, cornmeal, salt, and baking powder

The sugar is optional

Add water and stir to make a heavy batter. Spoon this immediately into the hot oil, which should be in sufficient quantity to bubble up, halfway floating the Doughgods

Turn them over when brown. In the Old West, cooks would have used bacon and salt pork to make the necessary oil and would have served the cooked bacon or salt pork with the Doughgods. For a luxury touch, the Corn Doughgods may be dipped in sugar and cinnamon as a dessert.