CORN ROLLS
To four cupfuls of well-salted hot corn-meal mush add one cupful of mixed butter and lard and half a cupful of sugar. When cool, add one cake of compressed yeast dissolved in a little warm water, and set to rise in a warm place. When light, work in enough sifted flour to make a stiff dough, knead thoroughly, and let rise again. Late at night, knead again and set in a cool place over night. In the morning, roll and cut out like biscuit. Spread half of each circle with softened butter and roll the other half over it. Let rise a few moments and bake. If the weather is very warm, add a teaspoonful of soda, dissolved in a little warm water, to the sponge.