Evening journal., 1905-02-18
Our FREE Advice
coRNMEAL COOKERY.
Senuine old Southern Dishes-Pone
Bread, HOccnke and Egg Bread.

Senuine old Southern Dishes-Pone
Bread, Hoecnke and Egg Bread.
With the passing Of old times corn
meal has been relegated to the back
ground Of disuse, and the objection is
urged. by way Of excuse. that the
steam ground meal of the present time
Is so inferior TO the water ground of
that day as TO be almost unfit to eat.
This is only partly true, and, although
the water ground is undoubtedly the
better and can still be obtained the
practice Of using baking powders for
leavening has done more to Danish
corn bread from the table than any
fault Of the steam grinding. for, while
it can be leavened quite satisfactorily
with potato yeast, yeast cakes, sour
milk and soda and sweet milk and
cream Of tartar and soda, it simply re-
fuses TO become light and porous and
yield It's sweet, nutty flavor by the
use Of baking powders. The following
recipes have been in constant use for
years in a Georgia home, and If the
directions are carefully observed corn
bread may be made that will tempt
one to eat It again and again, says a
writer in Table Talk
Pone Bread,-Put two cupfuls Of sift-
ed white meal in wooden bowl or
tray. Pour in clear cold water with
the left hand and mix it into a dough
with the right. Equal quantity OF wa
ter to that Of meal is a good rule, but
do not pour il all in at once, as some
kinds require less than others. Knead
it thoroughly, taking care that it is
well moistened. Take up half the
quantity In both hands and lightly roll
1t from one to the other until the lump
is of an even, oblong shape. Deity
place it on a pie plate that has been
warmed. Dip one hand in water and
pat the pone out until It is smooth and
only slightly rounded on top. Place
the other half on the pie plate by the
first, shaping Il in the same manner.
Put them in the upper part of the
stove to brown over quickly. as the
crust will crack open and look rough
If they brown slowly. When Drowned
over, remove them to the bottom,
where the heat is even and slow. They
should remain in the oven an hour, and
when well baked the crust is crisp and
the inside crumbly. Do not add any
manner Of leaven or salt or shortening.
Serve whole on a bread plate, each per-
son TO break Off a portion as it is
passed at the table.
Hoecake.-Mix two tablespoonfuls
Of sifted white meal with cold water
into a thin batter, Pour this on a hot
griddle which has been creased, leav-
ing the space Of an inch around the
edge. When Drowned on the underside
turn It over quickly with a cake turner
and brown on the other side. It should
be turned several times in order to
cook through and through, and the art
in cooking it consists in browning it
without scorching, so that the inside
will not be sticky and gummy. Serve
with fried fish or sausage for break
fast or lunch, and it should be broken
at the table.
Egg Bread.--Break two eggs into a
bowl and add half a teaspoonful Of
salt Beat them we'll and mix with
them half a pint Of buttermilk. Add d
pint of sifted white meal by slowly
shaking It In the bowl with the left
hand and beating 1t in the egg and
milk with the right. Add more milk il
necessary to make a smooth, stiff bat
ter. Then make a depression in the
center Of the mass and rub a level tea
spoonful Of baking soda into 1t through
a sieve. Stir and beat steadily until
the soda is well mixed in. Grease a
shallow pan and pour in the mixture.
II should lie in the pan about an inch
deep and be allowed room to rise.
Bake quickly in a hot oven, with the
heat turned on the bottom. To serve
cut in small squares with a hot knife
and place them on a warmed plate.
This bread is best for breakfast.