Rye Biscuit
Put one cupful of cornmeal in a bowl, pour over it sufficient boiling water to moisten thoroughly and cover until cool; add one pint of scalded milk, one tablespoonful butter, one scant teaspoonful of salt and one tablespoonful of sugar. When lukewarm add one-third of a yeast cake dissolved in a little lukewarm water and sufficient wheat flour to make a drop batter. Beat well and set aside until light and spongy, then add rye flour to make a soft dough. Flour the board with white flour (rye is too sticky).