1 1/2 quarts fine corn meal 2 1/2 quarts wheat flour or 2 1/2 quarts fine corn meal

1 1/2 quarts wheat flour

2 teaspoons salt

1 pint mashed sweet potatoes

1 cake yeast

Mix one pint each of the corn meal and the flour and add warm water enough to form a stiff batter. Add the yeast cake, mixed with a small amount of water. Keep this sponge in a warm place until it becomes light. Scald the meal with boiling water and as soon as it is cool enough add it to the sponge, with the flour, potatoes and salt. The dough should be just thick enough to knead without danger of its sticking to the board. Experience will teach how much water to use to secure this end. Knead well, and put in a warm place to rise. When it is light, form into loaves, put into bread pans, and let it rise until its volume is doubled. Bake in a moderate oven.

It was a common, though not general, practice in New England to add cooked pumpkin to the other ingredients in making such bread as this, very much as sweet potato is used in the South. The sweet potato or pumpkin changes the flavor of the bread somewhat and apparently facilitates the rising of the dough, improves the texture of the bread, and tends to keep it moist. However, if sweet potato or pumpkin, either home cooked or canned, can not be conveniently obtained, good bread can be made without it.