Southern Corn Pone
Sift a quart of white corn meal, add a teaspoonful of salt. Pour on enough cold wafer to make a mixture which will squeeze easily through the fingers. Work it to a soft dough. Mold it into oblong cakes an inch thick at the ends and a little thicker in the center. Slap them down on the pan and press them a little. The pan must be hot and sprinkled with the bran sifted from the meal. Bake in a hot oven for about 20 minutes.