POTATO JOHNNY CAKE.— To 2 cups finely mashed potatoes add 2 cups flour in which has been mixed ^ cuiJ of lard; add niilk enough to mix, and -^ teaspoon salt ; roll out and bake in a well heated oven. Butter and eat hot. Johnny Cake, No. 3 — Use 1 egg, l cup sugar, a little salt, 1 cup milk, 1 teaspoon cream tartar, -^ teaspoon soda, 1 cup cornmeal, 1 cup white flour; bake in a shallow pan in a quick oven. 278 JOHNNY CAKES, PONES, ETC. Fruit with Johnny Cake — Dried fruit, such as raisins, currants, etc., added to johnny cake, is a pleasant addition for a change. CORN AND GRAHAM JOHNNY CAKE. 3 good cups cornmeal. 3 tablespoons melted butter. 2 good cups graham flour. 2 heaping teaspoons soda. 1 good cup white flour. 1 good teaspoon salt. 3 eggs. 1 quart sour milk (part of which ^ cup molasses. may be sour cream if it is to • be had). SPIDER CAKE. This, as the name implies, is baked in a spider, or short handled frying-pan. Beat 2 eggs very light, add 1 cup sour milk, and 1 cup sweet; stir into this 2 cups cornmeal, and a handful of flour, 1 table- siDoon sugar, and 1 teaspoon each of salt and soda; mix, and beat thoroughly, and then pour it into the spider, which should be already hot and well greased. After the butter is in the spider, pour over it 1 cup sweet milk, but do 7iot stir- it into the hatter. Bake in a hot oven I hour. Take it from the pan onto a plate, being careful not to break it. RICE SPIDER CAKE — Use 1 cup boiled or steamed rice, 1 cup yellow cornmeal (the granulated is best), 2 cujjs sweet milk, 1 table- spoon sugar, 1 tablespoon baking powder, and 1 level teasfDoon salt; mix all thoroughly, and add at least a handful of flour. After beat- ing in the flour, j)ut the batter in a hot buttered spider, or short handled frying=pan, and bake in a hot oven | hour. The batter must be thin enough to " run " a little, but not as soft as for griddle cakes. If needed to make it thinner, when the flour is added, put in a little more milk; if too thin add a little more flour. FLORIDA CORN CAKE. . 1 egg. 1 teaspoon sugar. 1 cup milk or water. 2 cups white cornmeal. 1 tablespoon salt pork fat. 1 tablespoon baking powder. 1 teaspoon salt✪ Spider Cake. Mix all thoroughly, and bake in 2 thin cakes. CORN PONE. — Into 2 cups of corn meal mix 1 teaspoon of salt and 1 teaspoon sugar; scald with 2 cups boiling water, and let stand till it swells and becomes lukewarm ; then add a ^ oz. cake of com- pressed yeast✪ Corn Pone dissolved in a little cold water; if too stiff reduce it with warm water to a consistency sufficient to retain its form; then put it in the baking^pan, let rise 4 or 5 hours, and bake in a moderate JOHNNY CAKES, PONES, ETC. 279 oven till thoroughly done. Pone should be eaten fresh and warm, but is very nice toasted, after it is a day old. FLORIDA PONE— Mix 1 tablespoon of baking powder and 1 teaspoon salt, into 2 cups of white cornmeal. Mix with sufficient water to make a thick batter, and beat in a tablespoon of hot salt pork fat.✪ Florida Pone Make in a thin cake, and bake until well browned. Deli- cious with meat.

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POTATO JOHNNY CAKE.— To 2 cups finely mashed potatoes add 2 cups flour in which has been mixed ^ cuiJ of lard; add niilk enough to mix, and -^ teaspoon salt ; roll out and bake in a well heated oven. Butter and eat hot. Johnny Cake, No. 3 — Use 1 egg, l cup sugar, a little salt, 1 cup milk, 1 teaspoon cream tartar, -^ teaspoon soda, 1 cup cornmeal, 1 cup white flour; bake in a shallow pan in a quick oven. 278 JOHNNY CAKES, PONES, ETC. Fruit with Johnny Cake — Dried fruit, such as raisins, currants, etc., added to johnny cake, is a pleasant addition for a change. CORN AND GRAHAM JOHNNY CAKE. 3 good cups cornmeal. 3 tablespoons melted butter. 2 good cups graham flour. 2 heaping teaspoons soda. 1 good cup white flour. 1 good teaspoon salt. 3 eggs. 1 quart sour milk (part of which ^ cup molasses. may be sour cream if it is to • be had). SPIDER CAKE. This, as the name implies, is baked in a spider, or short handled frying-pan. Beat 2 eggs very light, add 1 cup sour milk, and 1 cup sweet; stir into this 2 cups cornmeal, and a handful of flour, 1 table- siDoon sugar, and 1 teaspoon each of salt and soda; mix, and beat thoroughly, and then pour it into the spider, which should be already hot and well greased. After the butter is in the spider, pour over it 1 cup sweet milk, but do 7iot stir- it into the hatter. Bake in a hot oven I hour. Take it from the pan onto a plate, being careful not to break it. RICE SPIDER CAKE — Use 1 cup boiled or steamed rice, 1 cup yellow cornmeal (the granulated is best), 2 cujjs sweet milk, 1 table- spoon sugar, 1 tablespoon baking powder, and 1 level teasfDoon salt; mix all thoroughly, and add at least a handful of flour. After beat- ing in the flour, j)ut the batter in a hot buttered spider, or short handled frying=pan, and bake in a hot oven | hour. The batter must be thin enough to " run " a little, but not as soft as for griddle cakes. If needed to make it thinner, when the flour is added, put in a little more milk; if too thin add a little more flour. FLORIDA CORN CAKE. . 1 egg. 1 teaspoon sugar. 1 cup milk or water. 2 cups white cornmeal. 1 tablespoon salt pork fat. 1 tablespoon baking powder. 1 teaspoon salt. Mix all thoroughly, and bake in 2 thin cakes. CORN PONE. — Into 2 cups of corn meal mix 1 teaspoon of salt and 1 teaspoon sugar; scald with 2 cups boiling water, and let stand till it swells and becomes lukewarm ; then add a ^ oz. cake of com- pressed yeast dissolved in a little cold water; if too stiff reduce it with warm water to a consistency sufficient to retain its form; then put it in the baking^pan, let rise 4 or 5 hours, and bake in a moderate JOHNNY CAKES, PONES, ETC. 279 oven till thoroughly done. Pone should be eaten fresh and warm, but is very nice toasted, after it is a day old. FLORIDA PONE— Mix 1 tablespoon of baking powder and 1 teaspoon salt, into 2 cups of white cornmeal. Mix with sufficient water to make a thick batter, and beat in a tablespoon of hot salt pork fat. Make in a thin cake, and bake until well browned. Deli- cious with meat.

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