Title: Tortillas
Categories: Bread Mexican
Yield: 8 Servings

1	c	Corn-meal
3	ts	Baking powder
3/4	c	Milk
1/2	ts	Salt
1	tb	Shortening

Pour boiling salted water over corn-meal and stir. When corn-meal is cool enough to handle, shape into thin flat cakes and cook on an un-oiled hot griddle until brown on both sides. 8 servings. Lillian Barker Smith, Memphis, TN.

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