2 quarts warm white corn meal mush 1 pint brown sugar 4 teaspoons salt 1/4 cup shortening

1 yeast cake dissolved in 1/4 cup lukewarm water

4 cups cut walnut meats

5 cups stoned dates 1 1/2 quarts barley flour

Mix first four ingredients; add dissolved yeast and barley flour. Add wheat flour to knead thoroughly. In morning, or after first rising, knead nuts and dates into dough; shape in loaves, let rise until double in bulk. Bake from fifty to sixty minutes, or until done. It should be thoroughly cold before cutting. Makes three loaves.