1 pint hot milk

1 quart mashed potato 1/4 cup fat (optional)

2 tablespoons salt

1/4 cup corn syrup

1/2 yeast cake 1 pint white corn meal 1 1/2 quarts wheat flour

Boil potatoes, put through ricer, and pack well in cup. Add milk, salt, syrup, and shortening. If left-over mashed potato is used, leave out one-half cup milk. When lukewarm add yeast, which has been dissolved in onefourth cup tepid water. Stir in corn meal, add flour, and knead well. The dough will be very stiff, but will soften in rising, on account of the moisture in potato. Let rise over night. In morning, shape and bake as White War Bread. Makes three loaves.