Salt-Rising Bread

The secret of success with this bread is to keep it very warm so that it
can rise properly.

Peel and slice one medium sized potato thin and add it to 1 quart of
boiling water in which has been put 1 Tablespoon of sugar, 2 Tablespoons of
cornmeal, and 1 teaspoon of salt. Keep the mixture warm overnight, 95-100
F. The next morning it should smell like beer. Drain out the potato (I
assume this means keep the liquid, get rid of the potato) and add 1 cup of
scalded sweet milk. Stir flour in until stiff, like muffin mix. Keep
warm, 100-110 F, until it rises. Then add 1 pint warm water, 1/2 cup
sugar, 1 teaspoon salt, 1 Tablespoon lard, and flour until it is the
consistency of bread dough. Do not knead.

Put into bread pans, let rise to double in bulk, and bake in a moderate,
375 F, oven 45 minutes to an hour. The dough must never be allowed to
chill.