Pour cold water gradually over corn meal and salt. Cook over water for 20 minutes. Add fat and syrup. Allow to cool to room temperature. Add yeast which has been softened in the lukewarm water. Add flour gradually, stirring or kneading thoroughly after each addition of flour. Knead lightly for 10 or 15 minutes. Shape into a loaf. Let rise until double in bulk. Bake in a moderate oven (360-380°) for about an hour. (The amount of corn meal may be reduced if one desires a loaf with the characteristics of wheat bread.) Corn Meal and Rye Bread (9) Lukewarm water, 2 cups Yeast, 1 cake Salt, 1/2 tablespoon Molasses, 1/2 cup Rye flour, 1 cup Corn meal, 1 cup Flour, 3 cups Soften yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape, let rise again and bake. Sour Milk Corn Bread (8) Corn meal, 1 pint Soda, 3/4 teaspoon Baking powder, 1/4 teaspoon Sour milk, 1 pint Salt, 1/2 teaspoon Egg, 1 Lard (melted), 1 1/2 tablespoons Slightly beat the egg, add milk, salt, and soda. Stir in the meal. Beat well. Add melted lard and baking powder. Bake in hot greased pan. Cut in squares and serve. Do not have batter too stiff. Eggless Corn Muffins (8) Corn meal, 1 cup Pastry flour (sifted), 1/2 cup Sugar, 1/4 cup Melted butter, 2 tablespoons Salt, 1 teaspoon Baking powder, 2 teaspoons Milk, 1 cup Mix dry ingredients and add milk and melted butter. Put in greased muffin pan and bake 30 minutes in a moderate oven. Oat Bread (4) Boiling water, 2 cups Salt, 1/2 tablespoon 1/2 yeast cake, dissolved in 1/2 cup lukewarm water Rolled oats (dry), 1 cup Molasses, 1/2 cup Fat, 1 tablespoon Flour, 4-1/2 cups Add boiling water to the rolled oats, stir well and let stand for one hour. Add molasses, salt, fat, dissolved yeast cake, and flour; let the dough rise to double its bulk, beat well, and turn into greased bread pans, let rise the second time, and bake about one hour in a moderate oven. Oatmeal Muffins (8) Cooked oatmeal, 1 cup Flour, 1-1/2 cups Sugar, 2 tablespoons Baking powder, 4 teaspoons Salt, 1/2 teaspoon Milk, 1/2 cup Egg, 1 Melted butterine, 2 tablespoons Mix and sift flour, sugar, baking powder, and salt. Add the egg well beaten and one-half the milk. Mix the remainder of the milk with the cereal, and beat in thoroughly. Then add the butter. Bake in buttered muffin or gem tins about 30 minutes in a moderate oven. War Time Boston Brown Bread Rye meal, 1 cup Corn meal, 1 cup Finely ground oatmeal, 1 cup Milk, 1-1/2 cups Soda, 3/4 teaspoon Salt, 1 teaspoon Molasses, 1 cup Baking powder, 2 teaspoons