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Classic
Cook Books
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page 80
beat up an egg, and put in corn meal enough to make it as thick as pudding
batter, and some salt; grease a pan and bake it, or you may put it in six or
eight saucers.
Virginia Pone.
Beat three eggs, and stir them in a quart of milk, with a little salt, a
spoonful of melted butter, and as much sifted corn meal as will make it as thick
as corn batter cakes; grease the pans and bake quick.
Lightened Pone.
Take half a gallon of corn meal, and pour boiling water on one-third of it; mix
it together with warm water till it is a thick batter; put in two
table-spoonsful of lively yeast, and one of salt; stir it well and set it by the
fire to rise; when it begins to open on the top, grease the dutch-oven and put
it to bake, or bake it in a pan in a stove.
Cold Water Pone.
Make a stiff batter with a quart of Indian meal, cold water and a little salt;
work it well with the hand; grease a pan or oven, and bake it three-quarters of
an hour. Eat it hot at dinner, or with milk at supper.
Indian Bread with Butter-milk.
To one quart of butter-milk, slightly warmed, put a tea-spoonful of salæratus,
dissolved in water, two eggs, well beaten, a table-spoonful of melted butter or
lard, a little salt; stir in with a spoon as much Indian meal as will make a
thick batter; beat it for a few minutes, grease your pans, and bake quickly. If
you bake this quantity in two pans, a half hour will be sufficient, or if in
one, it will take an hour. Look at it often while baking, as it is liable to
burn. An excellent recipe.
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Classic
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