"What first I want is daily bread." - John Quincy Adams.

It has been said that somewhere near 724 B. C. a slave at Athens left some wheatened dough in an earthened jar, and forgot it. Some days afterward, when the dough had become sour, he was about to throw it away, when his master appeared, whereupon, in order to cover up his fault, he mixed it with the fresh dough that he was preparing. The bread produced by this dough, in which fermentation had begun was liked by the master and his friends and when the slave was summoned he told his secret. Thus leavened bread was discovered by accident.

Yeast Without A Start

Boil 2 oz. hops in 1 gallon of water 1-2 hour, strain, let cool to the warmth of new milk, add small handful of salt, 1-2 lb. sugar. Beat 1 lb. of flour with some of the liquid, mix all well together, allow it stand for 3 or 4 days, then add 3 lb. mashed potatoes, let it stand 1 day longer, stirring often. This should be made in a 2 gallon stone crock, set in a warm place, and kept at the temperature of new milk. When done, strain into glass jars and keep in a cool place. This yeast will keep a long time.

To set bread, take 1 cup of mashed potato, scald 2 tablespoons flour, 1 teaspoon each salt and sugar, and when cool, add 2 tablespoons of the yeast. Set sponge at noon for bread at night. Mrs. H. W. McClellan.

In buying flour, the best is always the cheapest. The amount of water which flour would absorb is a better test than its color, because flour containing an abundance of gluten will absorb more water than that which contains a larger amount of starch. Such flour will make more bread and is therefore cheaper to buy. Pastry flour is the finest white flour, and comes from the center of the kernel. It is also called "Old Process" or "St. Louis" flour. It is very highly sifted.

Bread With Compressed Yeast

For 4 loaves cook 2 potatoes in 1 pint water, when done mash, and when luke warm add one cake compressed yeast that has been dissolved in a little water. Stir in sifted flour until the mixture is a little thicker than griddle cake batter and set in a warm place until it rises.

Then add to the sponge 1 qt. of luke warm water, 1 fable-spoon each salt, sugar and butter and enough flour as can make as soft a dough as can be handled well. Knead until perfectly smooth and elastic, usually about 25 minutes and set to rise again in a warm place. When the bulk is doubled, shape into loaves, prick each one through with a fork, place in well greased pans and when light bake.

Mrs. J. S. Haughey, Portland.

Bread

Cook 4 potatoes, mash and thin with water, add 1-4 cup sugar and yeast to start. Let it rise at least 4 hours. For each loaf of bread take 1 cup of yeast and 1 cup of water with 1 teaspoon lard and salt, knead stiff and let it rise at least 6 hours; don't force; make into loaves and bake. Best made in the morning, as it raises too much overnight. The quicker it is raised, the lighter and whiter the loaves.

Mrs. A. E. McLaren.

Hop Yeast: Steep a handful of hops in 2 qts of boiling water, strain it, on to 4 peeled potatoes and boil till done. Mix together and stir into the boiling potato water 3 tablespoons sugar, 2 tablespoons flour, 1 level teasopon ginger. Strain the whole mixture through a potato press, cool to blood heat, add 1 cup yeast or 1 cake compressed yeast. Let rise over night and put away in a crock. This will keep 2 weeks in a cool place, but is best made every week. If the flour is not thoroughly scalded the yeast will be likely to sour.

Whole Wheat Bread: Sift, whole wheat flour into a large pan, and put by the stove to warm. Measure into another pan 1 qt. of warm water, stir into it one cup yeast, 1-4 cup molasses. 1 handful salt, and whole wheat flour as long as you can stir the batter with a spoon. Then work in white flour until you can handle the dough, turn it out on a well floured kneading board, and knead or until it is very smooth and elastic and will leave the hands. It is always more sticky than white bread, so don't try to put in enough flour to keep it from sticking. Let rise until the bulk is doubled, work into loaves, greasing the board and hands if it is sticky. Let the. loaves double in size and bake about 1 hour and 15 minutes. This bread rises more slowly than white and will burn more easily. Mrs. R. L. Haughey.