---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Corn-Meal Ice-Box Rolls
  Categories: Breads
       Yield: 6 servings
  
       1    Cake compressed yeast             1/2 c  Lukewarm water
            OR 1  cake dry yeast                4 c  Boiling water
       1 c  White corn-meal                     1 c  Melted shortening
       1 tb Salt                                2 c  Potato water
     1/2 c  Sugar                                    Flour
  
   Prize winning recipe
   
   Make a sponge of the yeast, 1/2 cup water, and 3 tablespoons flour. Cover
   and allow to stand until light.  Sift corn-meal slowly into the boiling
   water, add salt, and stir constantly until thick. Cook over hot water 30
   minutes.  Add shortening, sugar, and potato water (prepared by boiling 1
   cup diced potatoes in 2 cups water). Stir until well blended. Cool. Add the
   sponge.  Add sufficient flour to make a dough stiff enough to knead. Turn
   onto lightly floured board.  Knead until smooth and elastic. Cover with a
   damp cloth and allow dough to double in bulk. Knead down. Cover closely and
   place in refrigerator. Remove portion of dough required from refrigerator 2
   hours or more before rolls are needed. Allow dough to warm to room
   temperature.  Form into rolls.  Place in well-oiled pans.  Cover and let
   rise until treble in bulk.  Bake in hot oven (450ø F) about 15 minutes. The
   unused portion of the dough should be worked down, covered closely with
   waxed paper, and returned to the refrigerator until needed. 75 rolls. Mrs.
   L. Carlile, Sheridan, WY.
  
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