Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Bread Rolls

In the morning, when your bread is light, take as much as would make one loaf; pour boiling water on half a pint of corn meal—stir it well—add a little salt, spread open the dough and work in the mush, with the addition of a table-spoonful of lard or butter, and a little flour, work well and mould out, placing them in your pans, and set them in a moderately warm place to lighten for tea; bake in a stove, if the weather is cold. This dough will keep two days, and may be baked as you need them.