1 pint Scalded milk

1 pint water

2/3 cup shortening

2 tablespoons salt 1/4 cup sugar

1/2 yeast cake dissolved in 2 tablespoons tepid water 1 1/2 quarts wheat flour 1 1/2 quarts barley flour, or enough to knead

A pint of white corn meal or corn flour may be substituted for one pint of wheat flour. Add water, salt, sugar, and shortening to hot milk. When lukewarm, add yeast and wheat flour; beat well; add barley flour to knead as soft as dough can be handled. Let rise over night. In morning, brush board with oil, and without disturbing dough, turn it upside down on board. Roll to about an inch in thickness, cut in small rounds, and place barely touching each other in pans. When light, bake in hot oven twenty to thirty minutes. Or roll to one-half inch in thickness, and shape like Parker House Rolls. Makes about six dozen.