Take one ounce or ounce and a half, the amount depending on the kind and strength, dissolve in one quart of water that is the right temperature, mix in enough flour to make a medium stiff sponge, mix well but do not beat or toughen, let it set until it has risen and fallen and it can rise and fall the second time if you so prefer. It will then be ready to use, add one quart of water being careful to get it the right temperature, mix sponge and water thoroughly, add to the sponge one-half cup sugar, little more than one tablespoon salt, half cup soft or melted lard, mix thoroughly, now mix in enough flour to make the dough. If hard wheat flour is used make a soft dough, if soft wheat flour is used make a stiff dough, let the dough rise until light then make into loaves and put in pan, let rise again, then put in oven and bake.

Graham Bread

Make sponge of white flour and treat same as for white bread until it is ready to make dough. To one quart of sponge add half cup molasses three tablespoons sugar, scant tablespoon salt, a little lard and enough water to make it the right temperature, mix well, then make dough using half graham flour and half white flour.

Whole Wheat Bread

Follow same directions as for Graham Bread, but in making the dough use all whole wheat flour.

Rye Bread

Make sponge as for white bread, when ready to make into dough, to each quart of sponge add half cup sugar, half cup lard, tablespoon salt, water enough to make it the right temperature, mix well, then make dough using half rye and half white flour, make a stiff dough, and knead it well, then work off same as for white bread.