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Milk Cornmeal Bread, Montgomery

Place two pounds sifted cornmeal and a quarter pound sifted wheat flour in a dishpan, sprinkle over one and one-eighth quarts boiling milk and briskly stir with the spatula until tepid. Beat in a bowl for two minutes three fresh eggs with a fork, add two teaspoons salt, three teaspoons fine sugar, a teaspoon orange-flower water, tablespoon good melted butter and three gills lukewarm ferment. Whisk the whole well together for three minutes, add to flour and sharply mix with spatula for thirty minutes. By that time it will be of a smooth, consistent dough. Thoroughly grease a high-edged roasting pan with a tablespoon good melted lard, transfer dough into pan, cover with a piece of paper and lay in a temperature of 80 degrees for two hours to rise, remove covering and set to bake for about an hour, or until a nice golden colour. Avoid opening oven door for twenty minutes, after that turn pan around two or three times, remove, cut into any desired shape and serve on hot dish with a folded napkin.