At supper time dissolve 1 cake of yeast foam in 1-2 cup of luke warm water. Boil and mash fine 3 medium sized potatoes, pour over them the water in which they were boiled and add while still hot flour enough to make a moderately stiff batter. When cool add the dissolved yeast cake. Let it rise over night in a warm place. In the morning add 3 pints of warm water, 2 teaspoons of salt and as much sifted flour as you can beat in with a spoon. Let it rise in a warm place. When light add 1 1-2 teaspoons of lard and the same amount of sugar. Knead stiff, adding as much flour as required. Let it rise again, then make into loaves and bake in a moderate oven 45 minutes. Mrs. Esther Jacobson.

"One simple little song we sing

To brides but newly wed, Just make the best of everything

Especially of bread."

Inexperienced housekeepers will find it a good rule to attempt at the beginning only a few things. One might well begin with bread, which has been called the "Staff of Life," and is indispensable to good living. Never be discouraged by a few failures, for " Tis held that sorrow makes us wise."

Many housekeepers make the mistake of setting their bread overnight. One secret of good bread is that every stage of the whole process shall be rapid. At the precise moment when the sponge is fully light, the bread should be kneaded, and the process should require not longer than 3 1-2 hours. Great care should be taken to keep the bread warm, but not too hot, as great heat will cause the bread to sour. Old bread makers preferred a slow rise, which they believe made sweeter bread but later scientific developments point toward a quick rising as the best, because yeast being a plant which lives and dies, by quick fermentation the plant is living, when the bread is ready to bake, and by the slower process, only the dead spores were left.

The yeast should be fresh and lively, or the bread will be heavy and indigestible. Unless your flour is near the range, sift a quantity of flour in a large pan, and set in front of the oven to warm for an hour or so.

"Don't have more secrets than you can carry yourself."

The wetting should be blood heat, and the best way to mix bread is to stir the yeast into the water, first measuring the water to regulate the size of the baking.

The kneading is very important because if the dough is not thoroughly mixed and the yeast evenly distributed the fermentation will not be uniform. The kneading is best done on a bread board, and when the dough is ready to rise it should be a smooth, elastic, even grained mass.

Brick shaped pans are preferable to others. Allow room in the pans for the second rising, which will require about I hour. The oven should be well heated so that the loaves will begin to brown within 15 minutes, and the fire should be kept steady so that the center of the loaf will bake. In slack baked bread the yeast germs are not all killed, and such bread is unwholesome. After the loaves are baked, butter the crust and cool as quickly as possible on a wire toaster, resting on 2 pans so that the air will pass around the loaves.