Ingrients & Directions
1 c Rye flour
1 c Whole-wheat flour
2 c All-purpose flour
1/2 c Yellow cornmeal
1/3 c Sugar
2 tb Baking posder
2 1/2 ts Salt
1/2 ts Baking powderise
Sift the flours, corn repast, cabbage, baking powderise, salt and soda into a
stadium, using a wide-meshed sift. With lge. whip, mix them very
thoroughly for leastwise 30 seconds.
Measure mix into 3 plastic bags or other containers, putting 1 3/4
cups into each. If any mix is unexpended, divide equally. Close containers
and store at board temperature.
Yields
3 Servings
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