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Classic
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page 54
CORN PONE
Corn pone is highly recommended as a breakfast dish. Take a heaping coffeecupful
of boiled hominy, heat it, and thin in a tablespoonful of butter, three eggs,
and nearly one pint of sweet milk. As much corn meal may be added as will serve
to thicken this till it is like the batter for "Johnnycakes." Bake in a quick
oven and serve.
--"LEGS," one of Thomas Jefferson's Plantations.
POP-OVERS
Two cupfuls of flour, three eggs, two cupfuls of milk, one-half teaspoonful of
salt. Beat eggs, without separating, very light. Pour mixture slowly over flour
to prevent lumping. Grease cups with butter. Put in oven to get hot. Cook in
moderate oven at bottom about three-quarters of an hour.
--SARAH JOHNSTON.
SALLY LUNN
Five eggs, one and a half pints of flour, full spoonful of butter, put in the
yolks (whites are not used), and two spoonfuls of sugar, one glass of sour milk,
with teaspoonful of baking powder.
CORN BREAD
A handful of hominy, two spoonfuls of butter and lard mixed, three eggs, one
cupful of corn meal, and one cupful of milk.
CORN CAKE
With one quart of corn meal, scalded, mix one-half quart of milk and one-half
quart of water, small quantities of soda, salt and brown sugar.
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