Oatmeal Bread. Mrs. Cobb, Bay City

3/4 cup oatmeal or 1 cup (pressed down) of rolled oats

1 qt. water

2 tablespns. oil

1/4 cup sugar

2-4 tablespns. yeast or 1 cake compressed yeast 1 teaspn. salt white flour

Cook oats in water as for porridge, 1 1/2-3 hrs., cool to lukewarm, add sugar, oil, yeast, and flour for sponge; beat, let rise, add salt, and flour for soft dough; when risen form into loaves and when moderately light bake from 3/4-1 hr. Sugar need not be used.

Rye Bread

1 pt. water

1 tablespn. oil

3/4 teaspn. salt

3 tablespns. liquid yeast

3 cups rye meal, not flour 4 1/2-5 cups white flour or enough to make a very stiff dough

Let rise once in bulk and put into tins; when light, bake in moderate oven. Add caraway seeds when liked.

Rice Bread

Cook 2 cups of rice in 2 qts. of water until tender; cool to lukewarm; add 4-6 tablespns. yeast with water to make 1 pt.,

1 1/2 teaspn. salt and 4-5 cups white flour, or enough to make a very stiff dough.

Crisp Bread

Sponge:-1 cup water 1/8 cake yeast

1 tablespn. oil 1 1/2-1 3/4 cup bread flour

When light, add 1 cup fine dry bread crumbs, knead well, use crumbs to roll the dough, roll 1/4 in. thick, cut into large rings, let rise and bake in moderate oven until crisp.

Crumbs may be kneaded into bread dough and finished the same.

Potato Ball Bread

2 cups mashed potato 1 teaspn. salt

1 cake dry yeast 2 teaspns. sugar

Add yeast cake powdered fine, to the potato when lukewarm, and the salt and sugar when cold; form into a ball, cover and keep in cool place 2 or 3 days. When ready to bake, add 2 cups mashed potato mixed with 1 teaspn. salt and 2 of sugar to the ball. Make a ball of half the mixture and add enough warm water to the remainder to make 2 qts. or more. Add warm flour to knead, let rise in bulk once or twice before putting into pans.

Proceed in the same manner for each baking, keeping the ball covered in a cool place between bakings. A new ball will not need to be started oftener than once in three months if at all.

This yeast works very quickly and makes beautiful bread. Of course for small bakings, half the quantity of yeast would be sufficient.

"Delicious" Bread

I do not know the origin of this yeast but the bread is truly named.

Put into a pitcher or some suitable deep vessel 2 cups of mashed potato to which has been added 1 cup of sugar and 1 qt. of warm water. Cover and let stand in a warm room for from 1 to 3 days or until covered with a foam almost like the meringue on a pie. Mix some of this foam with 1 cup of warm mashed potato, let stand in a warm place 1-2 hrs., add 1 tablespn. of salt and set away in a cool place.

To the original yeast add 1-2 qts, water, 2-3 teaspns. salt and warm flour to knead; when light, stir down, and put into pans the second time it rises. Be careful not to let it get over light in the pans before baking.

For the next baking, add 1 cup of sugar and the 1 cup of potato reserved from the last baking, to 2 cups of fresh mashed potato; take out 1 cupful as before, let stand in warm place 1 hr., add 1 tablespn. of salt and set in a cool place.

To the 2 cups of potato add a little water and set in a warm place until light, when water to make 2 or 3 qts. may be added and the bread kneaded up.

This bread needs to be eaten to be appreciated.

The yeast may be used in universal crust, raised cakes and wherever other yeast is used, with delightful results.