In the evening make a sponge of hot potato water, 2 mashed potatoes, 2 tbsp. sugar, and enough flour to make a thick batter.

When lukewarm, add 1/4 cake yeast foam, which has been dissolved in a little lukewarm water. Set in a warm place over night.

In the morning put 1 1/2 qts. of flour in a bread pan, add enough lukewarm water to make a very stiff batter, and 1/2 cup of salt.

Then add the raised sponge to this, and 2 cts. compressed yeast (National), dissolved in lukewarm water. Beat thoroughly and set in a warm place to raise 1 hour.

Divide the sponge, using half for bread, the other half for rolls and coffee cake. To the sponge for bread, add 1/2 cup of drippings, or any shortening. Knead as much flour into this as it will take up. Put back into bread pan to rise again.

For rolls and coffee cake add the following to the sponge. Beat 2 eggs light, add 1 large cup of sugar and 2 cups of melted drippings, or any shortening. Beat all together well and add to the sponge. Mix enough flour into this to knead well. Return to bread pan to rise. If both sponges are brushed with melted drippings, they will not mix during the rising. When all is light, (about 1 to 1 1/2 hrs.) mold the bread into loaves and put in bread tins to rise once more.

The rolls may be rolled out and cut with a biscuit cutter, or molded with the hands, keeping the hands well-greased, as this will make the rolls separate easily after baking. The coffee cake may be patted out thin in a flat pan, or rolled out with a rolling pin.

The bread will be ready for the oven first and should be twice the size when ready. Bake 1 hr. in a moderate oven.

The coffee cake next. Brush with soft butter (not melted), and sprinkle with sugar and cinnamon mixed together. This will bake in 20 to 30 minutes. The rolls last, will take about 1/2 hr. A little stronger heat is best for rolls and coffee cake, not too hot. This will make 3 large loaves of bread, 2 pans of coffee cake and 2 large pans of rolls. - Mrs. Mary Gleason.