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.

Indian Mush

Have ready on a clear fire a pot of boiling water. Stir into it, by degrees, (a handful at a time,) sufficient indian meal to make a very thick porridge, and then add a very small portion of salt, allowing not more than a level tea-spoonful to a quart of meal. You must keep the pot boiling all the time you are stirring in the meal; and between every handful stir hard with the mush-stick, (a round stick about half a yard long, flattened at the lower end,) as, if not well stirred, the mush will be lumpy. After it is sufficiently thick and smooth, keep it boiling an hour longer, stirring it occasionally. Then cover the pot closely, and hang it higher up the chimney, or set it on hot coals on the hearth, so as to simmer it slowly for another hour. The goodness and whole-someness of mush depends greatly on its being long and thoroughly boiled. It should also be made very thick. If well made, and well cooked, it is wholesome and nutritious; but the contrary, if thin, and not sufficiently boiled. It is not too long to have it three or four hours over the fire, first boiling, then simmering. On the contrary, it will be better for it. The coarser the corn meal the less cooking it requires. Send it to table hot, and in a deep dish. Eat it with sweet milk, buttermilk, or cream, or with butter and sugar, or with butter and molasses; making a hole in the middle of your plate of mush, putting some butter into the hole, and then adding the sugar or molasses.

Cold mush that has been left may be cut into slices, or mouthfuls, and fried next day, in butter, or in nice dripping of veal, beef, or pork; but not mutton or lamb.

Indian Hasty Pudding

Put two quarts of milk into a clean pot or sauce-pan. Set it over the fire, adding a level tea-spoonful of salt, and, when it comes to a boil, stir in a lump of fresh butter about the size of a goose egg. Then add (a handful at a time) sufficient indian meal to make it very thick, stirring it all the while with a mush stick. Keep it boiling well, and continue to throw in indian meal till it is so thick that the stick stands upright in it. Then send it to table hot, and eat it with milk, cream, or molasses and butter. What is left may be cut into slices, and fried next day, or boiled in a bag.