Soak one cake yeast foam in a little warm water over night. In morning grate two large or three medium potatoes, add one-third cup sugar, heaping tablespoon salt and three pints boiling water. When cool, add yeast, cover well, let rise in a warm place; after it rises, put in cool place. - Mrs. C. Wisehart, Flagstaff, Ariz.

Yeast

One tablespoon sugar, two-thirds teaspoon ginger, one tea-spooon salt, two cups flour, one pint boiling water. Mix all together, boil till thick; when cool, add yeast cake, dissolved in water. - Mrs. Geo. A. Cole, Middletown, Conn.

Yeast For Bread

Into one quart of hot mashed potatoes stir one cup of flour, one of sugar and one-half cup salt; when smooth add one quart potato water, strain through colander if lumpy; put aside to cook when about lukewarm add one dissolved yeast cake. Let stand for two days before using. In the morning when going to bake use in the proportions of one cup of yeast to two of water and thicken with flour, let rise till light and mix stiff and finish same as any bread. This yeast will keep for two or three weeks if kept at a moderate temperature and from the light. - Mrs. Atwood, Williams, Ariz.