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Cornmeal Pones

Put one pound yellow Indian cornmeal flour in a basin with two gills boiling water, thoroughly mix with a wooden spoon, then let raise for fifteen minutes or until dry. Crack in a fresh egg, add a tablespoon butter and half teaspoon salt and briskly beat up for five minutes. Pour in a gill of milk, adding half teaspoon soda; briskly mix again until very smooth. Lightly butter a small pastry tin, spread the preparation over the tin, neatly smooth the surface and lightly butter the top; place in the oven for thirty minutes. Remove, cut into six equal pieces and serve. (While in New Orleans I noticed that cornmeal pones were never absent from the breakfast tables of the hotels, and was informed that they are considered excellent, and are very popular breakfast delicacies in private families, not only in New Orleans but all over the state.)