Pone

Upon one quart of corn meal (white is best) pour just enough boiling water to scald it through; stir it thoroughly, let it stand until cold, then rub into it a piece of butter the size of a walnut, and add a little salt. Beat two eggs until light, without separating, add them to the meal, mix well; add one pint of sour milk or buttermilk, beat until smooth. Dissolve one teaspoonful of soda in a tablespoonful of boiling water, stir it into the mixture, turn into a greased baking-pan, and bake in a quick oven for thirty-five minutes.

Virginia Biscuit

1 quart of sifted flour 1 teaspoonful of salt

1/4 pound of butter Water to moisten

Put the flour into a bowl, add the salt, then rub the butter into it with the hands, add the water gradually until just moist. Work and knead until smooth and elastic. Then put the dough on a block and pound it with an axe until full of bubbles. Roll out as thin as a wafer, cut into small round cakes, stick with a fork here and there over the surface, and bake in a quick oven until a very light brown (about five minutes).

Maryland Biscuit

1 quart of flour 1 teaspoonful of salt

1 large tablespoonful of lard

Add the salt to the flour, then rub the lard thoroughly into it with the hands. Put a half-pint of milk and a half-pint of water into a pitcher, add it gradually to the flour, stirring and kneading all the while - add just enough to moisten the flour, for the dough should be very stiff; knead five minutes, and beat with an axe thirty minutes. Then form into small round biscuits, stick with a fork here and there over the surface, and bake in a moderately quick oven about twenty or twenty-five minutes. They should be browned on top and the sides almost white.

They should be as white as the driven snow inside, with a slight crack around the sides.

Egg Biscuit

1 quart of flour

5 tablespoonfuls of butter (five ounces)

5 tablespoonfuls of sugar

1 teaspoonful of baking-powder

5 eggs Mix the flour, sugar, salt and baking-powder together, and then sift. Rub the butter into this, and then add the eggs well beaten; knead until light and elastic, cover with a damp towel and let stand fifteen minutes. Then roll out into a sheet a quarter-inch thick, cut with a small round cutter. Drop a few at a time into boiling water, until the edges curl, then throw them into a pan of cold water for a minute, place in greased pans and bake in a moderate oven until a light brown.