Pour 1/2 cup boiling water over 1 tablespoon corn meal. Ten minutes later, stir in 1 tablespoon flour. Cover and set in warm place overnight. Early in the morning, add 1/2 cup warm milk and enough flour to make a smooth thin batter.

Set in a pan of water warm enough to bear the hand in, to rise. Do not allow it to cool. When this has become very light, add it to a batter made of 1 quart of milk (scalded and cooled to lukewarm) and enough flour to make a rather stiff batter.

Beat well and set again in warm place to rise for about 1/2 hour. Now work in 3 or 4 tablespoons shortening, 1 tablespoon salt, and enough flour to make a soft dough. Shape into small loaves and bake as usual in 325-350 degree oven.