Instructions: 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 (450 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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