Buttermilk Bread

1 qt. of sour buttermilk, 1 large tablespoon sugar, 2 even teaspoons soda, 3 tablespoons butter, 1 teaspoon salt, 2 3/4 Qts. flour. Heat the buttermilk to the boiling point, stirring frequently to prevent curdling. Add the sugar and pour in a. large bowl. Now gradually sift into this mixture 1 qt. flour, stirring constantly. Beat well; cover and let stand in a warm room over night, say from 9:30 p. m. to 6:30 a. m. In the morning dissolve the soda in 3 tablespoons of water and add to the batter, with the salt and butter melted. Beat thoroughly; gradually beat in the remainder of the flour, reserving 1/2 cup for kneading. Knead 15 minutes. Divide into 3 parts and shape into loaves. Put into buttered pans immediately and bake 1 hr. - Mrs. Ernest D. Dean, Glen View, 111.

Quick Bread

Mix 1 qt. of warm milk, 1 tablespoon of butter and a cake of compressed yeast with enough flour to make a good batter; let rise about 2 hrs.; knead well just before retiring and form into a large loaf. Grease the pan and the top of the loaf and let rise over night. Immediately upon rising fonm into loaves and grease the tops again, when they are put in the oven to bake. If there is too much sponge for one baking, it can be kneaded down and put in the ice box and baked the following morning, thus having hot rolls with little work. If the bread is needed in less time, add more sugar, as that accelerates the rising. - Mrs. Ella Fairchild, Palatine, 111.

Three-Hour Bread

8 potatoes, peeled, boiled and mashed in the same water; 1 cup of flour cooked to a smooth paste, 1 cup sugar, 1/3 cup of salt, and 2 yeast cakes added when mixture is lukewarm. Keep warm for the first 18 hrs.; it can then be used for bread, but best results are obtained when the yeast is 3 days old. Keep covered and in a cool place; will keep indefinitely. Take a qt. of this yeast and 6 pts. of water for 6 or 7 medium sized loaves. When raised to twice the original bulk mould into pans, let rise and bake. This bread can be done in 3 hrs. from first mixing One cup of yeast should be reserved to start a new supply of the yeast. - Mrs. C. Buttercup, Bensen, 111.

Four-Hour Bread

Mash 3 cups of boiled sliced potatoes and put into a colander over a crock containing 2 cups flour, 3/4 cup sugar, 1/4 cup salt. Pour over the potatoes 4 cups of lukewarm water, when cool add the yeast cake, which has been previously soaked in a little warm water. Stir every 1/2 hr. until light and keep in a warm place. In the morning take 2 cups of this yeast mixture to 1 of water and mix the bread sponge, have the flour warm. Let rise, knead and make into loaves. The yeast which is left may be put in the ice box or other cool place for later use. - Mrs. Frank Ferguson, Franklin, 111.

Bread Without Kneading

Put in a pail 1 tablespoon of salt, 1 of sugar and 2 of flour, with enough cold or tepid water to mix to a cream without lumps. Pour into this boiling water in which potatoes have been boiled. Put a cake of yeast in a cup of cold water. When the sponge is cold, pour water and yeast into the pail and let stand until night. Then put all into a bread pan, add enough flour to make a batter. Let rise until morning, then mix up hard (not down) and let it rise again. Form in loaves and let rise until ready to bake - Mrs. C. J. Jeffries, Win-netka, 111.