Meatless Cookery

Published as America rationed meat for the war, this is a whole cuisine built without it — nut roasts and cheese soufflés, dasheen and okra soups, vegetable gelatine, and a chapter on what to do with the whites of eggs.

Home › Bread, Etc. › Corn Pone

Corn Pone

1 pint cornmeal 1 1/4 cups boiling water 1 teaspoon sugar 1/2 teaspoon salt 2 tablespoons butter Dissolve the sugar and salt in the water; work the butter into the cornmeal, then add the boiling water; cover and stand ten minutes; shape into oblong cakes two and one-half inches long. Bake in a quick oven twenty to thirty minutes.

Read next

← Cream CrispsHoe Cake →