2 medium sized white potatoes, 3 1/2 cups water, 1 tablespoon hops.

2 teaspoons salt, 2 tablespoons sugar.

Cook potatoes in two and a half cups water. Take the potatoes from the water, mash them very fine and return them to the water in which they were boiled, which should be about two cups. While the potatoes are cooking, boil one level tablespoon of hops (they may be purchased from grocery firms in Manila) in a cup of water and strain the water. Add one cup of the hop water to the potatoes, and stir into the mixture two teaspoons of salt and two tablespoons of sugar.

Put this mixture into a jar, cover it, and let it stand until the potatoes rise to the top, which will be in about two days. The yeast is then ready for use.

Yeast Bread

2 medium sized potatoes, 4 1/2 cups water, 2 teaspoons salt, 4 tablespoons sugar.

4 tablespoons sugar, 4 tablespoons lard, 2 cups boiling water flour.

In the evening, boil two potatoes of medium size in four and a half cups of water. Take the potatoes from the water, mash them fine, and return them to the potato water.

To the potato water add two teaspoons of salt and four level tablespoons of sugar. When the mixture is lukewarm add the potato yeast. Cover it and set it aside until morning, when it should be light and foamy.

In the morning put four tablespoons of sugar and four tablespoons of lard into a large mixing bowl and pour over the ingredients two cups of boiling water. When this liquid has cooled to lukewarm, stir the potato yeast into it, reserving about one and one-fourth cups for a start for the next baking. Stir into the liquid enough sifted flour to make a stiff sponge and beat it well. Cover this sponge and set it in a warm place. When it is light, which should be in about one hour, stir into it enough sifted flour to knead.

Knead this dough for about twenty minutes, return it to the mixing bowl and set it in a warm place to rise. When it has doubled in size, which should be in about one hour, mould into loaves or rolls and put into greased pans. Cover and set aside to rise. When the dough has again doubled in size, put into a well regulated oven and bake.

Salt Rising Bread

Mrs. G. J. McKee.

1 tablespoon corn meal, 1/2 cup scalding milk, pinch of soda.

2 1/2 pints warm water, 1 teaspoon salt.

Stir corn meal into scalded milk at night. Set in warm place; in the morning take a pint of warm water, a pinch of soda, and make a stiff batter. Stir in the mixture that has stood over night; beat well; set in a kettle of warm water at an even temperature. It should be light in two hours. Then add one and a half pints of warm water, salt and sufficient flour to work into loaves. Knead until smooth; put into bread pans and set over warm water or in some warm place to rise. Then bake. A pinch of soda, or a teaspoon of lime water mixed with the corn meal and milk will prevent souring over night.

Bran Bread

Mrs. G. W. Wright.

1 1/2 cups graham flour, 1 cup wheat bran, 1 cup cornmeal, 1/2 cup molasses.

1 pint sweet milk, 1 1/2 teaspoons soda, 1 teaspoon salt.

Stir all together and steam in tireless three hours and a half, or bake in oven forty minutes.

Baked Brown Bread

2 eggs.

1 teaspoon salt.

5 tablespoons molasses.

1 cup sweet milk.

1 1/2 cups bran or graham flour.

1 cup white flour.

1 teaspoon soda, 1 1/2 cups seeded raisins.

Sift together bran or graham flour and white flour. Add flour mixture.

to liquid. Sift soda into raisins; add raisins to bread mixture. Bake in moderate oven fifty-five minutes. A good change can be made by using one cup of raisins and one-half cup of chopped nuts instead of one and a half cups of raisins.

Boston Brown Bread

Mrs. G. W. Wright.

1 1/2 cups graham flour, 2 cups corn meal, 1/2 cup molasses.

1 pint sweet milk, 1 1/2 teaspoons soda, 1 teaspoon salt.

Stir all together and steam in tireless three hours and a half, or bake in oven forty minutes.

Steamed Brown Bread

1 cup corn meal, 1/2 cup flour, 1/2 teaspoon soda,

1/4 teaspoon salt, 1 cup sour milk, 1/2 cup molasses.

Sift meal, flour, soda and salt together; add the sour milk and molasses. Steam three hours if cooked in one loaf. Empty baking powder cans which have been tested for leakage may be used for small loaves.

Corn Bread

Mrs. Warren Smith.

1 cup cornmeal.

2 cups flour.

4 tablespoons sugar.

9 teaspoons baking powder.

1 teaspoon salt.

1 cup milk.

2 tablespoons melted butter, 2 eggs.

Mix and sift dry ingredients.

Add milk, eggs well beaten, and butter. Bake in shallow buttered pan in hot oven twenty minutes.