1 1/2 quarts white cornmeal 1 1/2 quarts pastry or 4 1/2 cups rice flour 3/4 cup baking powder

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

3/4 cup sugar

Sift dry ingredients together; add milk and melted shortening. Beat well. Bake in well-oiled muffin pans, in hot oven, from thirty to forty-five minutes. Makes fifty or sixty large muffins.