Yeast Bread

Mrs. S. H. La Fetra.

Boil and mash very fine two or three medium-sized potatoes; add one quart of water, one-half tablespoonful of salt, the same of sugar, and four spoonfuls of best homemade yeast; stir in sufficient flour to make a moderately stiff batter; cover closely, and let it stand over night. In the morning stir down and let it rise again. Then add a pint of warm water and a lump of nice sweet lard; mix in flour and knead well; let rise; mold into pans, and when light, bake in a moderate oven. It is sometimes necessary in warm weather to add a small quantity of soda to the sponge before mixing the bread.

Potato Yeast

Mrs. S. H. La Fetra.

Boil and mash very fine two medium-sized potatoes; add one teaspoonful of salt, one tablespoonful of sugar, and one-half teaspoonful of ground ginger; thin with water. When milk-warm, put in one-half iupulin yeast gem, well soaked in warm water. Make fresh every two weeks.

White Bread

Mrs. J. M. Campbell.

One quart of warm water and one cup of yeast; mix flour enough to make a thick batter; set to rise one hour; mix and knead with more flour, until it is perfectly smooth and will not stick to the hands. Cover with a thick cloth and tin cover over that. Set to rise again in a warm place. When sufficiently raised knead again, using very little flour. Put it in your tins to rise again. Bake in a moderately hot oven. Use the potato yeast. Sift the fiour. Use no salt in the bread if potato yeast is used.

Corn Bread

Miss M. Mclellan.

One cup of corn meal, one cup of flour, and two tea-spoonfuls of baking-powder, well mixed; add one cup of milk, one or two beaten eggs, one tablespoonful of sugar, and one teaspoonful of salt.

Graham Bread

Mrs. J. M. Campbell.

One pint of warm water, half cup of potato yeast, half cup of syrup, half teaspoonful of soda, and enough Graham flour to make a stiff batter. Put in the tin you intend to bake it in; set in a warm place to rise. When sufficiently raised, bake in a moderately hot oven.

Milk Yeast, Or Salt Rising Bread

Mrs. C. C. Lamb.

One pint wheat midlings; stir into it one tablespoonful of white sugar, one tablespoonful of ginger, one teaspoonful of salt, one teaspoontul of soda. Put the mixture into something tight. The day before you wish to make your bread, take two large tablespoonfuls of this dry mixture, put in a cup and pour boiling water upon it; make it about as thick as yeast, and set it where it will keep warm. Do this at noon, and by night it will be light, though it will not rise high. The next morning take a cup of new milk, and one of boiling water, and a little salt, stir in flour until it is about as thick as for fritters, then add the yeast made the day before (do not be afraid to use it if it is dark, it will not discolor your bread). Set in a kettle of water as hot as you can bear your hand in, and in two or three hours it will be up and foaming; then mix your bread, put it in your pans, let it rise until light, and it is ready to bake.