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Corn Bread

31/2 Cups Barley Flour 1 Cup Corn Meal 1 Yeast Cake 7/8 Cup Boiling Water 1 Egg 2 Tablespoons Syrup 2 Teaspoons Salt Directions:

Pour the boiling water over the corn meal and allow to cool.

Add yeast cake, broken and dissolved, in a few tablespoons of lukewarm water.

Then add the egg slightly beaten, the syrup and the salt. Beat well. Put in a greased bread pan, and when double its bulk bake in a moderate oven-15 minutes.