Hoe Cake

1 cup white corn meal.

1 teaspoon salt.

¼ cup boiling water milk.

1 teaspoon baking powder.

Mix salt and corn meal, add boiling water, let stand ten minutes. Add baking powder and sufficient milk to make a stiff batter. Grease a griddle; when hot, drop the mixture by spoonfuls on to it. When brown put a piece of butter on top of each cake and turn.

Cora Pone

2 cups coarse corn meal water to make a soft dough.

1 teaspoon salt.

Butter pan; sprinkle with dry meal. Mix corn meal, salt, and water. Heat pan, pour in pone mixture, and bake in hot oven.

Virginia Waffles

1 cup white corn meal.

2 cups boiling water 1 cup milk.

2½ cups flour.

2 eggs.

1 teaspoon salt.

¼ cup melted butter.

¼ cup sugar.

3 teaspoons baking powder.

Cook meal in boiling water twenty minutes. Mix and sift dry ingredients and add alternately with milk. Add eggs well beaten, and melted butter. Cook as waffles.

Virginia Spoon Bread

1 cup cooked hominy 4 tablespoons lard 1 cup cream 4 eggs.

2 cups corn meal 4 teaspoons baking powder 1 tablespoon melted butter ¼ teaspoon salt.

Mix the lard with the hot hominy; when cool, add cream, eggs well beaten, corn meal mixed and sifted with baking powder, melted butter, and salt. Bake in buttered agate-ware pan thirty to forty minutes.

Gumbo

1 fowl.

½ cup salt pork fat.

1 sliced onion.

Salt.

2 cups strained tomatoes.

12 okra pods sliced.

1 teaspoon sassafras powder cayenne.

Dress the fowl and cut in pieces for serving. Pour pork fat into frying pan, when hot add onion, seasoned fowl, and cook until fowl is brown and tender; add remaining ingredients and cook one hour.

Oyster And Clam Chowder

4 cups clams ½ cup onion.

2 cups potatoes.

3 cups tomatoes salt, cayenne.

4 cups oysters 2 tablespoons butter 2 tablespoons flour ½ cup salt pork fat Worcestershire Sauce.

1 cup water.

Parboil potatoes. Remove heads from clams. Put pork fat in kettle, add onion, soft part of clams, potatoes, tomatoes, and water. Cook slowly one hour. Melt butter, add flour, and add to clam mixture. Cook five minutes, add seasonings and oysters; serve as soon as oysters are heated through.

Crab Bisque

4 boiled crabs 3 cups milk ½ cup chopped onion 2 tablespoons flour.

1 green pepper chopped.

2 tomatoes.

4 tablespoons butter salt, pepper and cayenne.

½ cup croutons.

Melt butter; add onion and pepper, and cook five minutes; add flour; when well blended add tomatoes cut in pieces; cook two minutes; add scalded milk and crab meat; cook until heated through, season, pour over croutons, and serve.

Chicken Okra Soup

2 tablespoons raw ham.

4 tablespoons onion.

½ cup raw chicken.

2 tablespoons red pepper.

Salt.

6 cups consomme 6 okra pods 2 cups tomato 2 cups oysters pepper.

Chop ham, onion, chicken and red pepper, and saute; add consomme and cook one hour. Slice okra, add with tomato to consomme, cook one half hour. Add oysters, cook until edges shrivel, season and serve.