1 c. corn meal
Water enough to moisten mixture
1/2 c. pumpkin, cooked

Mix the ingredients and work until the dough is easy to handle. Form into flat cakes. Cakes may be baked in a greased pan (as biscuits) or fried quickly over an open fire.

"Sponge" (or leavening) was an important ingredient in yeasty and sourdough breads. It was made by adding hot water to corn meal, flour, and sliced potatoes. A "pinch of sugar and salt" was added before it was covered and put in a warm place overnight. Later, more flour was added to make a stiff dough. (Used in pancakes, loaves, and "light" breads.)