Potato Yeast

Peel and boil two large potatoes; when done, remove from water, mash well; sift over them one heaping tablespoonful of flour while still hot; mix and add one tablespoonful each of salt and white sugar, then slowly add water in which potatoes were boiled, stirring all the time. Put through a colander and when nearly but not quite cold, stir in a cupful of yeast. One cake of compressed yeast can be used to make yeast the first time, after that always keep a cupful of old yeast to make new. One cupful of yeast will be sufficient for four loaves of bread.

Mrs. H. Samuels.

Reliable Yeast

Boil a handful of loose hops in a qt. of water for one-half hour, or until strength is extracted. Strain boiling hop water through a cloth upon a pt. of sifted flour, mixing thoroughly. When cold add cake of magic yeast dissolved in a little water. In the morning stir in sifted corn meal till of right consistency to knead. Make into a roll the size of a rolling pin and cut in slices one-third inch thick: dry in the air, turning twice a day until thoroughly dry. These yeast cakes will keep six months.

Mrs. E. B. Cahoon, Soquel.

Bread

Dissolve a cake of yeast and add flour to make a batter. Let is rise. Boil two potatoes in a qt. of water, when soft drain off water and mash potatoes, then add potato water; when cool stir into the batter, cover and let stand over night. In the morning add pt. of warm water in which a lump of soda the size of a pea has been dissolved, a handful of salt and flour to make batter as stiff as can be stirred with a spoon. Cover and set in warm place to rise. When light, knead well, and let rise again. When light put into loaves, and after again rising bake for three-fourths of an hour.

Mrs. E. B. Cahoon, Soquel.

Scotch Short Bread

1 1/2 pts. of flour,

4 tablespoonfuls of sugar,

1 teaspoonful of baking powder,

1/2 teaspoonful of salt,

4 tablespoonfuls of butter,

3 beaten eggs,

1 teacupful of milk,

A small amount of caraway seed. Work into smoooth dough with as little handling as possible, and rolling to thickness of a quarter of an inch. Cut into shapes of about two or three inches, wash over with milk when in baking pan, and bake in moderate oven.

Mrs. F. Gates.

Fruit Loaf

After bread dough has risen the first time take a piece about the size you would need for a loaf of bread; roll out on kneading board until not more than an inch thick; spread dough with butter, over this spread seedless raisins, currants, or any fruit desired and sprinkle with a little sugar. Roll up tightly, knead into loaf, let it rise, then bake in hot oven.

Mrs. Wm. Sutton, Pacific Grove.

Raisin Bread

1 yeast cake,

1 1/2 cupfuls liquid (milk and water),

1/3 cupful sugar,

1 egg,

1/2 cupful Sultana raisins.

Mix like bread, beating thoroughly. Let it raise well, after which mould and put in tins. When raised again bake the same as bread.

Mrs. W. J. Hamilton.