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Salt-Rising Bread (No. 1)

At 6 o'clock a.m. mix 1 cup cornmeal with enough cold water to wet it. Stir this into 1 pint boiling water. Let boil 5 minutes, stirring constantly. Set off the fire and add 2 pints fresh sweet milk (yet warm from the cow), 1 tablespoon salt and 1 tablespoon sugar. Let cool, then stir in enough Five Roses flour to make a soft batter. Keep in warm place (should be kept lukewarm, for if it gets chilled it is ruined). At about 10 or 11 o'clock, when it seems thin, stir in ½ pint more flour. It should be ready to finish mixing by 1 o'clock. Add 1 pint fresh thick buttermilk and 1 teaspoon soda, with enough flour to make a rather soft dough. Mould into loaves, put in greased pans, let rise 1 hour, then bake. I think Five Roses flour the best I've ever used. -Mrs. R. N. Lay, Sanderville, Alta.