Bake 4 large potatoes; when done remove from hulls. Mash and add teaspoon salt and 2/3 cup butter and lard mixed; add 1 egg. When cool add 1/2 yeast cake which has been dissolved in 1 cup warm milk. Add flour enough to make a stiff batter. Let rise 2 hours. Then add more flour. Roll thin and cut with biscuit cutter. Grease muffin rings, drop in biscuit, then dip another round in melted butter and place on top. Let rise another 1/2 hour. Brush top with cream before putting in oven to bake 30 minutes.
Two cups bread dough, 1/2 cup sugar, 1 egg, 1 heaping tablespoon butter. Add ingredients to bread dough and knead thoroughly. If too soft, stir in a little more flour. Let rise very light and bake in a brisk oven for 20 minutes. - L. M. C.
One cup sour milk, 1 cup warm water, 1 cup sugar, salt, 1/2 cup butter melted. Mix all before yeast is added. Then add a pint of potato yeast. Roll out. Do not knead again. When light, bake. - A. E. B.
(This is the celebrated recipe for raised bread adopted at Washington in 1876.) To be made and baked in 5 hours. One yeast cake, 1 pint of wetting or 1 cup each of milk and water. This last should be warm. One teaspoon salt, a little more than level; about 3 1/2 pints flour. Break yeast cake and cover with cold water, thoroughly dissolve it and add the yeast to the liquid. Sift in the flour, just enough at first to make a thick batter. Mix and stir thoroughly-; add more flour; mix until quite thick, then turn out on a board and knead it well by a stretching or rolling movement; from 5 to 10 minutes is sufficient to knead. When it feels soft and velvety to the hand it is sufficiently kneaded. Place dough in a well buttered bowl or pan. (Use clarified butter.) Brush the dough also lightly on top with melted or clarified butter. (When finished kneading the dough will be in a rather small firm ball.) Cover the bowl with a cloth and keep it in a temperature of 75 degrees. When sufficiently light or when it has raised to twice its bulk, turn out on a well floured board, shape into 1 large or 2 small loaves. If dough has been perfectly mixed, no flour is needed for the last Shaping. Butter the top of loaf. Let raise for a few minutes, then bake about 1 hour in a rather hot oven. - M. Z. T.
One and one-fourth cups scalded milk, 1 yeast cake, 1/4 cup butter, 2 tablespoonfuls of sugar, 1 teaspoonful of salt, 2 eggs, 4 or 5 cups of sifted and warmed flour. Mode: Cream yeast and sugar, melt butter in hot milk. When cool add it and salt to yeast. Beat eggs thoroughly and mix in. Add flour gradually until stiff enough to knead. Let rise over night. Knead lightly in the morning. Cut into small uniformly sized pieces. Put in the pans and let it rise 40 minutes. Bake in hot oven 15 minutes. - S. M.
Beat the yolks of 2 eggs; add 1 cup milk and beat again; add a pinch of salt, 1 tablespoon melted butter, 1 large cup flour, 2 teaspoons baking powder. Then add beaten whites of 2 eggs and lastly add 2 tablespoons cold water. - Mrs. B. W.