Pone, Honey Twist, Venial Sin

I want to steal this 1940 pamphlet, 250 Delectable Desserts, published by the Culinary Arts Institute, "One of American's foremost organization devoted to the science of Better Cookery." I'm familiar with most of the categories here, only the Marlowe, some kind of whipped drink, raises questions, as well as the pone, which I've since learned is Virginia Algonquin for cornbread cakes baked in a fire. This little book has a recipe for Sweet Potato Pone, (unfortunately, not cooked in a fire), intriguing in its simplicity, made with 1 cup sugar, 1/2 cup butter, 2 cups grated uncooked sweet potatoes, 1/2 cup milk, 1/4 teaspoon salt, 1 teaspoon ginger, 1/8 teaspoon cinnamon, nutmeg, and the rind of 1 orange, combined and baked for 1 hour at 325 degrees. Seems somehow naked without eggs.

I also want to try the Honey Twist dough, 1 cup scalded milk, 1/4 cup shortening, 1/2 cup sugar, 1 t. salt, 2 cakes yeast, 1/4 cup lukewarm water, 2 eggs, beaten, 5-6 cups sifted flour. Pour mlk over shortening, sugar and salt. Crumble yeast into lukewarm water to soften. Cool milk to lukewarm, add yeast and eggs. Beat in four to make a soft dough, turn out on a floured board and knead until smooth. Place in a greased bowl, cover and let rise until doubled in bulk. When light, shape into a long roll 1 inch in diameter. Coil the roll into a greased cake pan beginning at the outside edge and covering the bottom. Brush with Honey 'topping. Let rise until doubled in bulk. Bake in moderately hot oven (375) 25 - 30 minutes. Makes 1 large twist.

Honey Topping: 1/4 butter, 2/3 cups confectioner's sugar, 1 egg white, 2 Tablespoons honey, warmed. Combine.

Also of interest on the accidental bookshelf: the 1946 edition of The Encyclopedia Americana. (It's not as Americana as you'd think.) Especially promising volumes seem to be Egusquiza to Falsetto, Sulphur to Tramways Aerial, Venice to Wassman Erich, and especially Trance to Venial Sin.