Bread, Cakes, Etc
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Omit the splitting and crisping.
- Butter them, and eat them hot.
- Sweet Pone No* !• Have a stewpan with boiling water the overnight, sift Indian meal, and stir into the water till you have a smooth, thick mush ;
- add a little salt ;
- cover the stewpan till morning in a cool place.
- In the morning take the mush and knead it well with your hand, grease a pan, and put in the dough, smoothing it carefully on the top.
- Bake it in a hot oven till very brown, top, bottom, and sides.
- It should be a deep pan, and the pone should be turned out on a plate to serve.
- Cut it in slices as you would a pound cake, and eat it hot, with butter.
- If any of your pone is left from breakfast, it will be very nice cold for dinner.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon
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Sieve