1 pint scalded milk 1 pint water 3/4 cup shortening 4 tablespoons sugar or dark corn syrup

2 tablespoons salt 1/2 yeast cake in 1/2 cup tepid water 1 1/2 quarts bread flour 2 quarts rye flour

One pint barley flour or corn meal may be substituted for a pint of bread flour. Make as Barley Rolls. In morning, shape in smooth balls about one and one-half inches in diameter. Place barely touching each other in well-oiled pans. Let double in bulk, and bake in hot oven.