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Salt-Rising Bread

Scald in one-half pint of sweet milk three tablespoons of corn meal. Let stand over night. In the morning add to this one quart of warm water, one teaspoon salt, and sufficient flour to make a thick batter. Set this where it will keep warm. After this has raised, knead into it enough flour to make a stiff dough. Then work into loaves and set in a warm place to rise. When light, bake.