Set a sponge at night of a pound of flour, a little salt, if your yeast should not be salt enough, a gill of yeast, and water enough to make a thick batter. In the morning stir in as much flour as will form a dough, knead it well, and if the weather is cold set it in a warm place to rise. When it is light grease your pans, mould out the dough in loaves, put them in the pans, and as soon as they rise again bake them.

If the weather is cold, set your sponge with lukewarm water, place it near the fire to rise. But in summer it should be set with cold water, and not be placed near the fire. It is better in warm weather to put the dough in your pans as soon as the flour is added to the sponge and the dough well kneaded, as if permitted to stand it might turn sour.

Bread is much nicer baked in small loaves.

551. Potato Bread

Boil some potatoes, mash them fine, and add as much warm water as will make a mixture about as thick as cream. Pass it through a sieve in order to extract all the lumps. When cool add a little salt, some yeast, and as much flour as will make a very thick batter.

The next morning stir in enough flour to make a dough. Knead it well, let it rise, when light grease your pans, mould it out gently into loaves, put them in the pans, let them stand till they rise again, then bake them.

This bread may be made with milk instead of water, but it is best when eaten fresh, as it soon becomes dry.

552. Mush Bread

Make some thin Indian mush, (see No. 532,) when cool add a little salt and flour enough to make a thick batter, stir in some yeast.

Let it stand all night to rise, in the morning add flour enough to form a dough. Knead it well, set it to rise; when light mould it out in loaves, grease your pans, and when it gets light again bake it.

553. Rye Bread

This is made in the same manner as wheat, (No. 550,) only it must have more rye flour to make a stiffer dough, and requires more kneading. It takes rather longer to bake than wheat bread.

554. Dyspeptic Bread

This bread is made of unbolted flour instead of that in general use.

It is made in the same manner as bread, (No. 550,) knead it very well and be careful to have it thoroughly baked.

Toast made of this bread is very good.

555. Fried Bread

Slice some bread, stale is better than fresh; pour over it enough rich milk or cream, if you have it, to moisten it. Beat an egg, dip each slice of the bread in the egg, and fry them brown On both sides. Season the bread with pepper and salt to your taste.