Salt Rising Bread I

To 1 small cup new milk add 1 scant cup boiling water, and stir into this 1 large cup white corn meal, and enough flour to make as thick as cake batter, 1 tablesp sugar, 1/2 teasp salt, and a small pinch of soda. Set away in a moderately warm place over night. In the morning it will be light. Stir in a little warm water and a little flour to make of the proper consistency, and then set the mixing bowl in a vessel of warm water over the back of the stove, and by the time breakfast is over it will probably have risen to the top of the tin, or be thoroughly light. Next sift into a bread mixing pan enough flour for a large loaf (about 1 qt or more), add a little lard, salt and sugar, and mix up with the foamy "rising," using a little warm water if more wetting is needed. Knead well, shape into loaves, put in well greased pans, and set in a warm place to rise. When light bake in a not too hot oven. I have used this recipe for 15 years, and it has never failed me. I usually use a quart fruit can to prepare the "rising."-[E. A. E., N. C.

Salt Rising Bread II

Put into a qt pitcher or jar 1 pt boiling -water, 1 teasp sugar, and 1/4 teasp each soda and salt. When cool enough to bear your hand in it, add flour to make a thick batter, beat well, and put the jar or pitcher in a vessel filled with hot water but not hot enough to scald the mixture. Keep up a uniform temperature until the "rising" is light. If set early in the morning, it will be ready just before noon to make sponge. Add 1 qt warm milk and flour to make a sponge. Set in a warm place and when light make into loaves and let them rise again. Care should be taken not to let them rise too long, or the bread will be dry and tasteless.-[Mrs. J. A. W., Mo.