Corn-meal Pone

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Ingredients 4 ingredients

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.
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.

1 quart Indian meal.
1 teaspoonful salt.
A little lard, melted.
Cold water to make a soft dough.
Mould with the hands into thin oblong cakes, lay in a well-greased pan, and bake very quickly.
The common way is to mould into oval mounds, higher in the middle than at the ends, shaping these rapidly and lightly with the hands, by tossing the dough over and over.
This is done with great dexterity by the Virginia cooks, and this corn-meal pone forms a part of every dinner.
It is broken, not cut, and eaten very hot.