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Heat

Use buttermilk which is not too sour.

I quart of it to the boiling point, stirring frequently to prevent curdling. Add I tablespoonful of sugar, set aside for five minutes and mix gradually with I quart of sifted flour, beating and stirring until a smooth batter is made.

Cover closely and let stand over night. Then add to the batter I teaspoonful of baking-soda dissolved in 14 of a cupful of hot water, I scant tablespoonful of salt and 2 tablespoonfuls of melted butter or shortening. Beat well, then gradually sift and mix in sufficient flour to make a soft dough. Turn out on a well-floured board and knead until very soft and velvety to the touch. Divide into thirds, mold into loaves, place in greased pans and bake at once in a moderate oven.