1 qt. buttermilk
1 heaping tsp. alum
1 c. flour
2 pkgs. regular yeast
1 1/2 lbs. cornmeal

Scald buttermilk with the alum in it. Stir in 1 cup flour and cool. Add yeast and let rest until bubbly. Stir until thick with cornmeal, enough to make stiff batter. Spread on cookie sheet. Let dry. Cut in 1" x 1 1/2" cubes, turn daily until cakes are very hard, takes 4 to 7 days depending on humidity. Store in container, will keep on shelf 2 to 3 months.

Three day bun recipe uses 1 cake yeast so share with your neighbors.

The Bible fits man for life and prepares him for death.