3 quarts yellow cornmeal 1 3/4 cups pastry flour

5/8 cup baking powder

1/2 cup sugar

2 tablespoons salt 3/4 cup shortening 2 quarts milk 2 1/2 cups water

Mix and sift dry ingredients; add milk, water, and melted shortening. Beat well. Bake in moderately hot oven forty-five to sixty minutes for large muffins. Having no eggs and so little wheat flour, these muffins are close in texture.