Sift corn meal and salt, mix in water and then crackling. Drop with a ladlespoon on a hot griddle and cook 'em till they're golden brown.
Mix the salt and meal, adding boiling water to make a stiff batter. Take a spoonfull of the batter and mold it into a cake with your hands. Cakes should be cooked on a hot oak plank in front of an open fire, but can be baked on a griddle. Turn cakes over when one side is done. Pull em apart, butter 'em and serve real hot.
Mix and sift all the dry things together, add the buttermilk and molasses slowly; add the beaten eggs and beat up the whole batter with a big wooden spoon for a couple of minutes. Put in two pans and bake--about a half hour in a moderate oven is plenty.
Cut up young birds. They ought to be plump and not over six months old. Put the pan on the fire, and try out the piece of salt pork. Meantime, season the chicken with salt and pepper and roll it in flour. Take what's left of the pork out of the pan and put in the chicken. Fry the birds fast until outsides are brown. Then slow up the heat, put in the leaves of parsley, sage and thyme, put a tight cover on the pan and let it cook slow for about 20 minutes. Serve it with corn bread or cracklin" bread and honey.
(Continued on page 15)