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Corn Pone

Mix thoroughly five teacupfuls of corn-meal, two of Graham flour, one of New Orleans molasses, and two teaspoonfuls of soda with one quart of buttermilk. Put in a tin or porcelain kettle, buttered, and flaring at the top; fasten the top securely, plunge into another kettle so it is submerged, fill with boiling water and boil hard for six hours; then slip it from the kettle to a pan and bake slowly for two hours.