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Self-Rising Bread

1/2 cup cornmeal 1/2 cup scalded milk 1/2 teaspoon salt 2 cups milk and water 2 1/2 cups flour 2 tablespoons butter 1 tablespoon sugar 1 teaspoon salt Flour to make a stiff dough Scald the meal and salt with one-half cup of milk, and let it stand in a warm place over night. In the morning, set the bowl in water, as warm as the hand can bear. During the whole process keep the bread at this temperature; when this is light, add it to the remainder of the scalded milk and water which has been allowed to cool. Add the butter, sugar, salt and flour, and beat this batter thoroughly. Set it in warm water again to rise; when light, add the flour to make a stiff dough, knead well, put in pans, and when risen again, bake for about 45 minutes.