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Classic
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page 62
as the water boils, but not before. Let the meal fall slowly and lightly through
your fingers; after putting in two or three handfuls, let it boil a minute or
two, still stirring; after it boils well, stir in more until it is thick enough.
What is better for supper than milk and mush?
CORN PONE
"Carry me back to old Virginny."
Pour boiling water on three pints of sifted corn meal, beat it up to a batter
with a wooden spoon, add two tea-spoonsful of salt. Let it stand until cool,
then put it in a tray and work it well with your hands, adding two quarts of dry
corn meal, until it is pretty stiff. Have your oven very clean and well
buttered, warm it through, and fill it more than half full. Set it in a warm
place, and let it stand twelve hours; it will, in that time, sweeten and become
light. When ready to bake, put the oven over bright coals, heat the top on the
fire, and when you place it on the oven, cover it with hot coals. Let it bake
slowly, and when done, set it by and let it cool in the oven. This bread cannot
be baked in anything but an oven, (Dutch oven,) or deep skillet; if baked any
other way, it would not, nor could not, be CORN PONE.
BUTTERED BISCUIT.
Work one pound of butter into seven pounds of flour; wet it up with one quart of
warm water
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