1 C. corn meal
1/4 C. butter
1 tsp. sugar
1/2 tsp. salt
1 C. water
1 1/2 C. sifted flour

Combine ingredients except flour in heavy saucepan. Place over high heat and stir until all liquid is absorbed and mixture leaves sides of pan. Remove from heat and add 1 1/2 cups sifted flour and knead on a board. Roll to 1/8 inch thick. Cut into squares. Place on lightly greased cookie sheet. Bake at 350° to 375° for 15 minutes or until edges are light brown and bread is crisp. (Florence Haas)