POLENTA-BREAD OR ROLLS.
Polenta is the name under which Italian flour of maize is sold at the foreign warehouses in this country. It is much superior in quality to that which is imported from America, and is harvested with more care; but its consumption here is comparatively small, and it is sold at a price which must, while it is maintained, prevent its general use for bread, of which it makes a pleasant variety when mixed with twice the quantity of wheaten flour. Blend intimately in an earthen pan one pint of the polenta with a quart of the best flour, and rather less than the usual proportion of salt. Dilute gradually a dessert-spoonful of solid yeast, or half an ounce of German yeast, with a pint of warm new milk, (a few spoonfuls more than this quantity may be required, but it is better not to add it at first), and make the dough up at once. Let it be firm without being hard, as it will become lithe in rising. Leave it covered with a cloth until it appears quite light; then knead it down thoroughly, and let it again stand to rise. Divide it into large rolls or small oval loaves, place them, some distance apart, on a floured tin, and bake them in a moderate oven from three quarters of an hour to an hour. The polenta imparts a pleasant flavour to this bread, which eats almost