Scald one pint of milk; when hot, add a half cupful of cornmeal. Stir until it reaches the boiling-point; take from the fire and add another pint of milk. When lukewarm, add a half teaspoonful of salt and one compressed yeast cake moistened in a half cupful of warm water. Add sufficient white flour to make a dough. Knead lightly. Grease the bowl with melted butter and put in the dough. Brush the top of the dough with melted butter, cover and stand in a warm place - about 75 Fahr. - for three hours. Then divide it into three loaves and put into greased square pans. Brush the top of each loaf with a little melted butter and cover. When they have doubled their bulk, bake them in a moderately quick oven three-quarters of an hour. If bread is sufficiently light when it goes in the oven, it must be crusted quickly, or it will crack at the side.