"And if the bread contentment brings, You'll dine with me again."

To Make Bread

Boil 3 potatoes and mash them fine while hot. Work into them 1 teaspoon each of lard and sugar. Stir in a pint of water in which the potatoes were boiled - this should be lukewarm. Wet up a pint of flour with a little potato water and add this to the sugar, lard and potatoes.. Stir until the batter is smooth. Add to this 1/2 cake of yeast dissolved in 4 tablespoons of warm water and a pinch of soda. Set to rise over night in a warm place. Next morning sift 1 quart of flour salted and turn the sponge into it. The dough should be as soft as can be moulded. Knead 20 minutes or more, set aside and let it rise to three times its original size, knead into loaves and bake.

To Bake Bread In Five Hours

Scald 1 quart of sweet milk and let it cool to blood heat. Add 2 dissolved compressed yeast cakes, 2 teaspoons salt and 1 sugar. Use this mixture for wetting the flour, which should be of sufficient quantity to make a fairly stiff dough. Let rise in a temperature of 80 degrees for 4 hours. Knead into loaves and put into greased pans. Let them rise and then bake for 1/2 hour. In the first mixing use a spoon to beat the dough vigorously to insure a perfect mixing and wetting of the flour. In kneading for the pans work each loaf 4 minutes. This will insure the best bread ever eaten.

White Bread

Boil 6 good sized potatoes in plenty of water until soft; have ready a cup of flour, 1/2 cup sugar and 1/4 cup salt, well mixed in a two-gallon jar; turn the water from the potatoes on the mixture, scalding it well; add the mashed potatoes. When cool add enough warm water to make a gallon of the mixture. Add 1 1/2 yeast cakes soaked in a cup of warm water. Set in a warm place in the evening. In the morning mould into a hard lump, let rise, mould into loaves. The thin mixture will keep a week in cool place.

Bread

Enough potatoes boiled and mashed fine to make 1 cup full; into the potato put 1 teaspoon sugar, 2 teaspoons salt and 1 yeast cake softened in as little water as can - wet it. When light put into 1, 2 or 3 quarts of warm water, as the number of loaves needed; as much flour as will make a stiff batter, 2 tablespoons heaped with salt, 1 teaspoon of cottolene, butter or lard, 1, tablespoon of sugar; beat until well mixed; place where it will keep warm and when light mix stiff and knead well, let rise, mould down once, and when light put into pans. Let rise, then bake.

Salt-Rising Bread

Take 1 teacup of new milk, let it boil, then stir in 2 tablespoons of meal. Set it where it will keep warm enough to lighten. Next morning thin with warm water and enough flour to make a thin batter, also 1/4 teaspoon of salt. Set in warm water and the rising will come quickly. Take flour, 1 tablespoon lard, about 1 teaspoon salt. Mix quite soft with warm water the desired quantity. Knead well, grease pan well and top of bread; set to lighten in a warm place. When it is quite light put it to bake.

Home Made Yeast

Save potato water and add 4 large potatoes mashed fine, add 1 cup sugar, 1 heaping tablespoon salt, 1 1/2 cups flour stirred in while hot, soak a yeast cake in 1 cup water 2 hours, add to the mixture, keep in a cool place. 1 cup is equal to 1 cake of yeast.

Parker House Rolls

Rub 1/2 tablespoon butter and 1/2 tablespoon lard into 2 quarts of sifted flour; into a well in the middle pour 1. pint of cold boiled milk and add 1/2 cup yeast, 1/2 cup sugar and a little salt. If wanted for tea, rub the flour and butter and boil the milk and cool it the night before; add sugar, yeast and salt and turn all into the flour, but do not stir. Let stand over night; in the morning stir up, knead and let rise till near tea time, mould and let rise again and bake quickly. Roll out and cut with cake cutter; put a little melted butter on half and lap over; put them in the pan about 3/4 of an inch apart. This rule will make three dozen.

Rolls

Take 1 cup of sponge, 1 cup scalded milk, a tablespoon of lard, 2 eggs, 2 tablespoons sugar, salt; mix, let rise and bake.

Almond Buns

One cup soft yeast (from bread sponge), 1/4 teaspoon soda (in yeast), 1/2 teaspoon salt, 1 large cup milk, warmed, with 3/4 cup butter, 1 cup sugar, 2 eggs, well beaten, 1 teaspoon lemon extract, flour to mix stiff with spoon. Let rise, roll 1 inch thick, cut with small cutter, place in pans, brush top with white of egg lightly beaten, sprinkle with chopped almonds and broken loaf sugar, let rise again; bake 1/2 hour in moderate oven.

Coffee Cake

Four cups of raised dough, 1 teaspoon of salt, 1 cup sugar, 1 egg 1/2 cup butter, 1 tablespoon lard; knead the same as bread; let it rise until light, and then knead again; when ready to put in the oven, spread on butter, a little sugar and cinnamon.

Coffee Cake

With 1 quart flour, sift 1 teaspoon of baking powder; rub into this 1 tablespoon butter and lard. Add 2 well beaten eggs, 2 cups sugar, 1 teaspoon cinnamon, l 1/2 cup stewed raisins and 2 cups soft sponge. Mix well together to constistency of bread and let rise in a warm, greased jar for about 2 hours. Mould into loaves and let rise again until quite light. Bake in moderate oven.

Breakfast Buns

Take 1/2 cup of lard, 1 cup of bread sponge, 2 cups warm water, 1 cup sugar, and salt to the taste. Make a soft dough, just after dinner in winter, or in summer at about 3 or 4 o'clock, and let it rise until 9 o'clock in the evening. Then mold it into buns about the size of an egg, place in pans an inch apart each way. Set pans in a warm place and bake in the morning.

Bread Sticks

To a little bread dough add some butter, mix thoroughly and roll in small sticks, let rise and bake,to a light brown, leaving them in the oven until dry. Serve as a wafer.

Nut Bread

Two eggs, well beaten, 1 cup milk, 1 cup sugar, 1 teaspoon salt, 1 cup nut meats, 4 cups flour, 4 teaspoons baking powder (rounded), let rise 20 minutes, bake nearly an hour. Mix the eggs, sugar and salt, add milk and flour as for cake (a little at a time), nuts last.

Blueberry Bread

Baked as gems. 1 cup sweet milk, 2 eggs, 1 cup sugar, butter size of walnut, 3 cups flour, 2 teaspoons baking powder.. Add 1 quart of fresh berries; stir in very lightly.

Lemon Biscuit

Take 1 cup lard, 2 1/2 cups sugar, 1 pint sweet milk, in which is dissolved 5 cents worth of each oil of lemon and ammonia, add flour to make a stiff dough and bake in a moderate oven.

Steamed Brown Bread

One cup white flour, 2 graham flour, 2 Indian meal, 1 teaspoon soda, 1 cup molasses, 3 1/2 cups of sour milk, a little salt. Beat well and steam 4 hours. This is improved by setting in the oven 30 minutes after steaming. To be eaten warm.

Rhode Island Brown Bread

Mix 2 1/2 cups Indian meal, l 1/2 cup graham or rye meal, 1 cup (N. O.) molasses, 1 egg, salt, 1 (scant) quart sour milk, 1 teaspoon soda, dissolved in milk, add beaten egg last. Steam 3 hours, brown in oven 1/2 hour.

Tea Roll

One quart good, rich milk and make the same as baking powder biscuit. Roll rather thin and spread with 2 tablespoons of butter and 4 of sugar, whipped to a cream. Roll like jelly roll and cut in thin slices. Bake quickly.

Milk Biscuit

One quart flour, 1 teaspoon salt, 4 teaspoons baking powder, 1 round tablespoon shortening, add gradually 1 3/4 cup milk, just sufficient to moisten, brush top with milk, bake quickly 20 minutes.

Brown Bread

One cup graham, 1 cup rye, 1 cup corn meal, 1 cup molasses, 1/2 cup milk, 1/2 cup sour milk, 1 dessertspoon soda, 1 teaspoon salt. Beat flour with molasses, steam 3 to 4 hours. This makes 1 large loaf or 4 small ones. 1 1/2 cup graham and 1 1/2 corn meal may be used if desired without rye flour.

Beaten Biscuit

Beat 1 1/2 pound of flour, 3 ozs. lard, 1 teaspoon salt, 1/2 pint cold water until it cracks and bake

Fruit Muffins

Two teaspoons baking powder, 3 eggs, 2 tablespoons melted butter, 3 cups flour, a little salt, add 1 heaping cup of fresh fruit, bake in muffin rings in quick oven.

Annie Moffet's Muffins

One egg, beaten, 1/4 cup sugar, pinch of salt, 1 tablespoon butter, 1 cup sweet milk, 1 cup flour, 2 small teaspoons baking powder; bake in gem pans.

Matino Muffins

Mix 2 well beaten eggs, 2 tablespoons sugar, 1 tablespoon butter, 1 cup sweet milk, 2 1/2 cups flour, 2 teaspoons baking powder, and bake.

Scotch Short Bread

Two pounds flour, 1 pound of butter, 1/2 pound powdered sugar. Rub butter and flour into soft dough, knead in the sugar, roll into a sheet 1/2 inch thick, pinch round the edges. Bake on buttered paper in a shallow tin until crisp and of a delicate brown.

Breakfast Cakes

One pint of flour, 1 tablespoon butter, melted; 2 tablespoons sugar, 1 egg, 1 cup milk, 2 teaspoons baking powder, salt. Bake in gem pans.

Breakfast Gems - Good

One cup of milk, 1 cup of flour, 1 egg, a pinch of salt. Beat as long as you have time and strength. Bake 1/2 hour in hot oven.