Breads and Rolls
Looking at Cooking and Garden Jobs with Mildred Swift

• 1 cup cornmeal
• 1 cup boiling water
• cold water
• 1/2 teaspoon salt

Pour hot water over meal and mix. Add enough cold water to make consistency desired. You may like individual drop cakes or a hoecake (thin). I also use less cold water and make into small pones (about the size of small egg). Fry in hot skillet with about 1/2 inch of bacon drippings or other fat. Brown one side, then turn and brown other. Pones are turned until brown and crusty all over. Fine with vegetables or fish. This is my Grandmother Glasgow’s recipe. Often in the winter she’d prepare this to go with scrambled egg and bacon. She cooked this all in one cake, thin on a hot griddle.

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