Ingredients
3/4 c. milk
1/4 c. margarine
3 Tbsp. sugar
1 tsp. salt
1 (1/4 oz.) pkg. active dry yeast
1/4 c. warm water
1 c. flour
3/4 c. cornmeal
1 egg, beaten
1 1/2 to 2 c. flour
2 c. chopped celery
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Scald milk; add 1/4 cup margarine, sugar and 1 teaspoon salt. Cool to lukewarm. Dissolve yeast in warm water. Add dissolved yeast, 1 cup flour, cornmeal and egg to milk mixture, stirring to combine. Add enough additional flour (1 1/2 to 2 cups) to make a soft dough and knead lightly until dough is smooth. Place dough in a greased bowl, cover and let rise in a warm place until doubled in bulk. Cook celery, carrots, onion and 1/2 teaspoon salt, covered, in 2 tablespoons margarine or drippings for 10 minutes, stirring occasionally.
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