1 quart scalded milk or milk and water 2 tablespoons salt 1 cup molasses 1 cup shortening

2 quarts rye meal 1 pint corn or rye flour Wheat flour to knead 1 yeast cake dissolved in 1/4 cup tepid water

Heat milk; add molasses, salt, and shortening; cool. If corn meal, instead of corn flour, is used, turn hot milk over it before adding other ingredients. Add yeast, rye meal, and wheat flour to make a dough as soft as can be kneaded. Knead well; let rise over night. In morning, shape in balls about one and one-half inches in diameter. Keep fingers well oiled while shaping. Place in pans to barely touch each other. Let double in bulk. Bake in hot oven thirty minutes, or until done.