Egg Pone
Three eggs, a quart of indian meal, a large table-spoonful of fresh butter, a small tea-spoonful of salt, a half pint (or more) of milk. Beat the eggs very light, and mix them with the milk. Then stir in, gradually, the indian meal, adding the salt and butter. It must not be a batter, but a soft dough, just thick enough to be stirred well with a spoon. If too thin, add more indian meal; if too stiff, thin it with a little more milk. Beat or stir it long and hard. Butter a tin or iron pan. Put the mixture into it, and set the pan immediately into an oven, which must be moderately hot at first, and the heat increased afterward. A Dutch oven is best for this purpose. It should bake an hour and a half or two hours, in proportion to its thickness. Send it to table hot, and cut into slices. Eat it with butter, or molasses.