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Gluten and Corn Bread

2 1/2 cups yellow or white corn meal 3/4 cup gluten, rye or wheat flour, preference being in order named 1/2 yeast cake or 1 cake dissolved in 1/4 cup lukewarm water 2 tablespoons butter 3 teaspoons salt 1 tablespoon sugar 1 1/2 cups boiling water Pour the corn meal into a dish of boiling water. It is not sufficient merely to pour the boiling water over the meal in a cold dish. If yellow meal is used, heat it a little in addition to pouring it into the boiling water, or mix meal and water and heat in a double boiler. When cool mix with the other ingredients and knead thoroughly. Place in a baking dish, and bake when risen sufficiently.