Title: An old recipe for oven pone - call it delmarvalous
 Categories: Bread corn, Cornmeal, Mollases
      Yield: 1 Servings
 
           Cold water
      4 qt Sifted cornmeal
    1/2 c  New Orleans molasses
    1/4 c  Sugar
      1 tb Salt
      1 c  Flour
 
  Add enough cold water to cornmeal to make a soft batter. Scald well,
  mashing the lumps. Add New Orleans molasses, sugar, salt, and flour.
  Grease Dutch oven well, and put in pone mixture. Put in oven of wood
  cook stove and let bake from 5 to 6 hours with a good fire. Then open
  your stove and let the pone remain until morning. Before you go to
  bed, or about 11 o'clock, put another stick of wood on.