Salt Rising Bread, page 10
At night, take one pint of new milk, and heat it almost boiling; half as much hot water, a teaspoonful of salt, one of sugar, and a very little soda. Mix in a small jar or pitcher, and stir in half a teacupful of corn-meal and enough flour to make a stiff batter. Stir well and place the pitcher in a kettle of quite warm water. Cover closely and leave over night where it will keep warm. In the morning warm the water in kettle, stir a table-spoonful of flour in the pitcher and beat well, and keep warm until light. Have ready flour in a pan, make a hole in the center of the flour and put in an even teaspoonful of salt, a teacupful of nearly boiling water, and one pint of new milk, heated, and stir a batter in center of flour. Then add the "emptyings" from the pitcher and mix well, keeping warm until light, which will be less than an hour. When it is ready to knead, make directly into loaves and place in baking pans. Keep well covered and warm until light, when it is ready to bake. The secret of success is to keep warm, but not at all hot. Water can be used instead of milk, but is not so good.
Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.