Salt Rising Bread

One pint of boiling water, salt, soda, and sugar about the size of a bean. Let stand until nearly cool, then put in flour enough to make a batter, and beat well. Set in kettle of warm water to rise. When the sponge gets light, mix like any other bread and put in pans and bake. - Mrs. Martin Buggeln, Williams, Ariz.

Salt Rising Bread

Two teaspoonfuls of sweet milk put into one pint of warm water, add one teaspoonful of salt, and two pints of flour, beat smooth, place in a jar and cover. Set in warm water and place where it will keep warm, but not hot. When it foams and runs over pour into flour (four pints) and mix with a little warm water, a teaspoonful of lard and a pinch of salt. Knead, mold and let rise. Bake in a moderate oven. - Mrs. K. W. Williams, Cynthiana, Ky.

Grandmother's Salt Rising Bread

Put into a two-quart pitcher a pint of hot water and one-half teaspoon of salt, add three-fourths pint flour, mix well, set into a dish of warm water, keep this temperature until the batter has risen to twice its original bulk - this will be in from five to eight hours - the batter should be stirred once or twice; then add a batter made of two and one-half quarts of flour and one quart of very warm water; if a little more flour is necessary to make a soft dough it may be added. Mix well and place where warm to raise; when light, form into loaves, keeping the dough as soft as can be handled. - Contributed.

"Cast your bread in the cupboard And in a few days It will come out in a pudding."

Swedish Rye Bread

One sieveful rye flour scalded with hot water enough to moisten, cover and let stand one hour; one pint potato water, with dissolved yeast cake, and a little white flour, set to rise for one hour. With this mix the scalded rye flour, adding one cupful sugar, one cupful molasses, one-half cupful caraway seed, little salt. Knead stiff with white flour, letting it rise twice before baking. Bake slowly one good hour. Moisten top with a little molasses and water. - Mrs. Swan Friberg, Williams, Ariz.

Whole Wheat Bread

Two yeast cakes, two tablespoons salt, four tablespoons sugar, three quarts water, flour to mix soft. Dissolve yeast cakes in one cup warm water, add salt and sugar and enough flour to make a good batter. Let raise over night. In morning put flour in bread pan and knead well. Place in warm place until light and knead. Repeat process three times. Mix in loaves and let raise until light. Bake in a moderate oven for one hour. - Miss Theresa Francisco, Williams, Ariz.

"Bread is the staff of life."