To ascertain the right heat of the oven, put a piece of writing paper into it, and if it is a chocolate brown in five minutes it is the right heat for biscuits, muffins and small pastry. It is called a quick oven. If the paper is dark yellow it is the right heat for bread, pound cake, puddings and puff paste pies. When the paper is light yellow it is right for sponge cake.
Peel and wash as many medium sized potatoes as you intend to have loaves of bread and boil them in water enough to cover them. Cut up fine a two cent cake of compressed yeast in half a cup full of luke warm water with one teaspoonful of white granulated sugar in it. Sift the flour, and when the potatoes are done put them into a colander, mash them fine and rub them through. Then mix enough flour with the potatoes and the scalding hot potato water as will make a sponge a little thicker than flannel cakes. When it is luke warm stir in the yeast and salt. Then set the pan with the sponge into a pan with luke warm water and put it where the water will keep at a uniform heat until-the sponge is very light. Then put in one tablespoonful of melted lard, and stir in flour enough to make a soft dough. Put it on the bread board and knead it twenty or thirty minutes. Then make it into loaves and set it where it will rise again. Then bake it.
After the hops have been boiled in water, strain them out and whilst the hop water is still scalding hot stir in flour enough to make it as thick as grid-dle cakes; then put in cold water until you can hold your finger in it; then put in some yeast, cork it tight and set it in a cool place. It will keep a week or more in Summer.
Peel four large potatoes and boil them in water until they are soft; then mash them up fine and press them through a colander and mix them with the flour; then take the water that the potatoes were boiled in scalding hot and stir it into the flour and potatoes; then put in cold water till you can hold your finger in it; then put in the yeast and salt and set it in a warm place over night.
One cent cake of Fleischmann's compressed yeast cut up in half a cup full of luke warm water; one quart of flour; half a pint of warm sweet milk, half a pint of white sugar dissolved in the milk. Then make a hole in the flour and stir in the milk, sugar and yeast. Stir it into a batter and set it in a warm place to rise over night. In the morning make it into a thicker batter and let it rise again. Then stir in two ounces of soft butter. Then put in one egg and beat it in with your hand. Then put in another egg and beat it in the same manner. Then pour it into a baking pan and let it rise halt an hour longer. Then put it into the oven and when it has baked ten minutes spread some soft butter over it and then strew powdered sugar and cinnamon on it and let it bake live minutes longer.
One pound of sifted flour with two teaspoonfuls of Royal baking powder in it, half a pound of white granulated sugar, four ounces of butter, four fresh eggs beaten separately, half a teaspoonful of cinnamon, beat the sugar and butter to a light cream, beat the volks and stir them into the sugar and butter, then beat the whites with two teaspoonfuls of white sugar to a stiff foam and stir them in, then add the cinnamon and mix in the flour and baking powder last, roll it out, put it into a baking pan and bake it a yellow brown.