Wheat but little availed for food in early days, being frequently blighted. Oats were raised in considerable quantity, a pill-corn or peel-corn or silpee variety. Josselyn, writing in 1671, gives a New England dish, which he says is as good as whitpot, made of oatmeal, sugar, spice, and a "pottle of milk;" a pottle was two quarts. At a somewhat later date the New Hampshire settlers had a popular oatmeal porridge, in which the oatmeal was sifted, left in water, and allowed to sour, then boiled to a jelly, and was called "sowens." It is still eaten in Northumberland.

By the strict laws made to govern bakers and the number of bake-shops that were licensed, and the sharp punishments for baking short weight, etc., it seems plain that New England housewives did little home baking in early days. The bread was doubtless of many kinds, as in England—simnels, cracknels, jannacks, cheat loaves, cocket-bread, wastelbread, manchet, and buns. Pure wheaten loaves were not largely used as food—bread from corn meal dried quickly; hence rye meal was mixed with the corn, and "rye 'n' Injun" bread was everywhere eaten.

To the other bountiful companion food of corn, pumpkins, the colonists never turned very readily. Pompions they called them in "the times wherein old Pompion was a saint." Johnson, in his "Wonder-Working Providence," reproved them for making a jest of pumpkins, since they were so good and unfailing a food—"a fruit which the Lord fed his people with till corn and cattle increased."