Crush a cake of yeast and put in a small basin with a teaspoon of sugar and 1/2 pt. of lukewarm water and milk, and set in a warm place to rise. When risen, pour in a pan with 1 qt. of warm water in which 2 or 3 mashed potatoes have been stirred, then quickly pour on 3 pounds of flour and 2 teaspoons of salt. Mix thoroughly and allow to stand 8 or 10 hrs. Then add sufficient flour to make a fairly stiff dough, knead well, allow to rise again. You will then have a very light dough. Knead. Put in baking tins, and stand in a warm place for 15 minutes; bake for 1 hour and a half in a rather slow oven. - 'Mrs. D. O. Dooley, Ben-sen, 111.

Variation I

Save the potato water from the potatoes cooked for dinner and 3 or 4 potatoes mashed fine; let both stand in a granite pan until night; warm about 1 qt. of flour, make a place in center of flour, warm the potato water, soak 1 1/2 yeast cake in lukewarm water, put into potatoes, in all have about a qt. of liquid, pour into your flour, mix it into a batter, cover it up warm for the night. In the morning put in a tablespoon of salt, 1 cup of brown sugar, 1 1/2 qts. of warm water; mix all the flour into it; let it raise until light, and then mix stiff for 1/2 an hr., not too hard. When light again, knead. In 1/2 hr. knead into loaves lightly: let raise again and bake. - Mrs. J. W. Cowie, Franklin, 111.

Variation II

Soak 3/4 yeast cake in a cup of lukewarm water at 9 o'clock in the morning. At noon cook 3 or 4 medium sized potatoes, Mash, add potato water, 1 tablespoon salt, 1/2 cup granulated sugar and dissolved yeast cake, having it only lukewarm; let stand all afternoon; before retiring, mix. allowing 2 qts. of yeast (if not enough yeast add some water) for 2 or 3 large loaves, and make quite stiff. In the morning put in pans, let rise, put in oven and bake 3/4 of an hr. Do not allow it to become chilled. - Mrs- John Wismer, Wheeling, 111.

Variation III

Add to 8 large potatoes, mashed fine. 4 tablespoons of flour, 4 tablespoons salt. 4 tablespoons sugar; to this add 1 qt. of boiling water and 4 qts. cold water; let this mixture remain in a wartm place for 18 hrs., then put in jars set in a cool place; use 1 qt. for 2 loaves. Warm the liquid carefully till about blood heat, add a tablespoon salt, mix into a soft dough (having warmed the flour), let rise for 30 minutes, then knead, and when light put in pans, let rise and bake. - Mrs. Isaiah Hoover, Palatine, 111.

Variation IV

1/2 cake of compressed yeast, 1 1/2 pts. of lukewarm water, 1 teaspoon of each salt and sugar, flour to make a stiff dough, knead till it pops, cracks, or sings. Set this sponge at night in a warm place. Upon arising in the morning knead into loaves. Let rise an hr. in a warm place, bake 3/4 hr. in a moderate oven. This makes 3 loaves. - Mrs. F. E. Clower, 1103 S. 7th Ave., Maywood, 111.

Variation V

For 7 large loaves of bread use 3 qts. of potato water and a cup of boiled potatoes mashed very fine; 3 tablespoons of salt, 1 cake of compressed yeast, 1 cake of yeast foam. Soak the yeast foam 1/2 an hr. before soaking the compressed yeast cake in 1/2 a cup of lukewarm water with a tablespoon of sugar and 1 pt. of milk. Set at night. Put yeast, potatoes, etc., into liquid. Have everything lukewarm, then get flour. Work into the liquid in a large bread pan with a cover, until it is like a rubber ball. Rub butter on top to keep from crusting, cover and keep in a warm place. In the morning flour the bread board, knead loaves and put into pans. This bread may be baked with the breakfast fire. - Mrs. C. C. Cleveland, Bartiett, 111.