Ever Ready Yeast

1 cake Magic yeast 1 cup warm water

1 pint potato water

2 tablespoons sugar

Soak yeast cake in warm water, strain through fine cloth, add to water in which potatoes have been boiled without salt, also warm, put into quart glass jar, keep in warm place to rise about five or six hours. When ready to use, it will be covered with fine white foam. Use one cup of yeast for four or five loaves of bread.

Leave one cup of yeast in jar, add two tablespoons sugar. When bread is to be made again, add potato water unsalted as before, let rise and use again, leaving enough for another start. Add sugar each time. This yeast renewed in this way will keep a year or more.

Bran Bread

2 cups Ralston Bran 4 cups white flour 1 1/4 cups sweet milk 1 1/4 cups water

1 cup molasses

1 cup chopped raisins

3 teaspoons baking powder

1 teaspoon salt

Mix bran and flour, add baking powder and salt, then liquid, molasses and raisins. Bake in slow oven one and one-half hours. This will make two loaves.

Brown Bread

1 cup bran (Ralston's)

2 cups Graham flour

1 small cup rye flour 1 1/2 cups white flour

2 eggs

2 tablespoons molasses

1 teaspoon butter

2 teaspoons baking powder 1/2 teaspoon soda

1/2 teaspoon salt

Enough milk for stiff batter

Mix ingredients and bake one hour in medium oven.

Coffee Bread

2 cups flour 1/3 cup sugar

3 teaspoons baking powder 1/2 teaspoon salt

1/2 teaspoon cinnamon 1/2 cup milk

1 egg

2/3 cup chopped walnuts

Sift dry ingredients twice. Mix to a soft dough with milk and well beaten egg. Sprinkle with cinnamon, sugar and chopped walnuts. Bake in a biscuit pan in a moderate oven.

Corn Bread (Steamed)

2 cups sour milk 1/2 cup molasses 1 cup sweet milk 1 level teaspoon salt

1 1/2 level teaspoons soda 2 cups cornmeal 1 cup flour

Mix ingredients and pour into four one-pound baking powder cans. The mixture is thin. Fill each can about two-thirds full and cover. Steam three hours. Remove from cans by slipping spatula or thin knife around side.

Cornmeal Mush Bread

Make a stiff mush with about two or three cups of water and white cornmeal. Thin with milk to about the consistency of batter for gems, add a well beaten egg and salt to taste. Pour in pudding dish and bake one hour in a hot oven. Eat with butter while hot.

Cornmeal Loaf

2 cups cornmeal

1 level teaspoon salt

2 level teaspoons baking powder

1 1/2 cups boiling water

I cup sweet milk

I level tablespoon crisco

Sift cornmeal and salt. Pour boiling water over this, stirring all the while. Stir in one half the milk and melted crisco. Quickly dissolve baking powder in remaining half cup milk, and stir immediately into the mixture. Pour into tin and bake at once in moderate oven from thirty to forty minutes. The boiling water partly cooks the meal and develops the corn flavor. Even if the bread may not seem light, it is very wholesome.