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.