Cornmeal Rolls
| 1-1/4 cupfuls flour | 1 tablespoonful sugar |
| 2 tablespoonfuls Crisco | 1/2 teaspoonful salt |
| 1 egg | 3/4 cupful cornmeal |
| 1/2 cupful milk | 4 teaspoonfuls baking powder |
Sift together flour, cornmeal, salt, baking powder, and sugar. Rub in Crisco with finger tips, then add egg well beaten and milk. Roll out, cut into rounds with a large cutter, brush over with melted Crisco, fold over as for Parkerhouse rolls, brush tops with beaten egg or milk and bake in hot oven ten minutes.
Sufficient for fifteen rolls.