3/4 quart hot milk

1/2 quart water

1 cup shortening

1 1/2 cups corn syrup

2 tablespoons salt

1 yeast cake in 1/4 cup tepid water 3/4 quart wheat flour

1 1/2 quarts corn meal 3/4 quart barley flour

Scald milk; add shortening, salt, syrup, and water; cool. Add remaining ingredients; let rise over night. Beat well. Fill oiled muffin pans half full; let rise until nearly double in bulk. Bake in hot oven forty-five minutes, or until done.