3/4 quart corn flour or bolted corn meal 1 quart hot milk 1 yeast cake dissolved in

1/4 cup tepid water

2/3 cup shortening

2 tablespoons salt

1/2 cup corn syrup

1 pint rice or barley flour

2 quarts wheat flour

The proportion of wheat flour may be decreased with fairly good results by using more corn or barley flour. Pour hot milk over corn meal; let stand until lukewarm.

Add remaining ingredients, kneading dough until it is soft, smooth, and elastic. Let rise over night. In morning, cut down with knife and let rise again, or shape at once. Grease muffin pans, and into each put three balls about an inch in diameter. Keep fingers well oiled in shaping rolls, but use no flour. Let fully double in bulk. Bake in hot oven thirty minutes, or until done. Makes five or six dozen rolls.