Corn Bannock.

To one quart of sour milk, put a tea-spoonful of salaeratus, dissolved
in water; warm the milk slightly, 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.