Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Corn Pone

• 2 cups coarse corn meal
  water to make a soft dough
  1 teaspoon salt

Butter pan; sprinkle with dry meal. Mix corn meal, salt, and water. Heat pan, pour in pone mixture, and bake in hot oven.

Virginia Waffles

• 1 cup white corn meal
  2 cups boiling water
  1 cup milk
  2½ cups flour
  2 eggs
  1 teaspoon salt
  ¼ cup melted butter
  ¼ cup sugar
  3 teaspoons baking powder

Cook meal in boiling water twenty minutes. Mix and sift dry ingredients and add alternately with milk. Add eggs well beaten, and melted butter. Cook as waffles.

Virginia Spoon Bread

• 1 cup cooked hominy
  4 tablespoons lard
  1 cup cream
  4 eggs
  2 cups corn meal
  4 teaspoons baking powder
  1 tablespoon melted butter
  ¼ teaspoon salt

Mix the lard with the hot hominy; when cool, add cream, eggs well beaten, corn meal mixed and sifted with baking powder, melted butter, and salt. Bake in buttered agate-ware pan thirty to forty minutes.