Here is bread, which strengthens man's heart. - Matthew Henry.

Yeast Bread

At night put 1 cake of yeast in ½ cup of luke warm water, let soak for ½ hour. In a gallon crock put 5 cups of flour, 2 teaspoons of salt, ¼ cup of sugar, 1 quart luke warm water, add the dissolved yeast. Beat until smooth. In the morning take 5 cups of flour, put 1 tablespoon of lard in sponge and pour on flour and knead. If not stiff enough add enough flour so dough won't stick to hands. Let raise about 3 hours. Make into loaves, let raise until twice their size and bake in a very moderate oven.

Mrs. Hugh Gibbs.

Light Bread Without Potatoes

At noon the day before baking put ¾ cake of dry yeast to soak in one pint of warm water. In the evening mix with flour to medium stiff dough. Let set over night in a warm place. Early next morning add one pint of warm water, two tablespoons each of sugar and lard, and two teaspoons of salt. Mix in all the flour possible with spoon and let rise. Mix stiff and knead. Let rise again and make into loaves, let loaves rise and bake. If desired work down and let rise again before making into loaves. Less yeast may be used in hot weather with excellent results.

Mrs. J. R. Pfander.

Light Bread With Potatoes

Make starter two days before baking as follows:

1 pt. of potato water, luke warm, 1 medium sized potato, mashed, scant tablespoon of salt,

¼ cup of sugar, 1 cake of dry yeast.

Mix and put away in a cool place. When ready to bake add a qt. of warm water and all the above ingredients except the yeast. Let stand over night. Next morning take out one pint of this mixture and put away for next baking. Mix the remainder to a stiff dough, and knead. Let rise, work down, let rise and make into loaves. Let loaves rise to twice their size and bake. Add ½ yeast cake to starter every fourth baking. Will make five 1 pound loaves. - Mrs. A. E. Giles.

Salt Rising Bread

½ cup corn meal, 6 tablespoons sweet milk, scald milk and pour over meal, stir well and keep warm over night. In morning prepare batter of 1 pt. warm water, ½ teaspoon salt, ¼ teaspoon soda, thicken with flour. Into this pour meal and milk mixture and put in warm place to rise. Prepare 4 good sized potatoes. Cook soft and press through colander into 1 pint new sweet milk. Prepare the pan of flour, stir in milk and potato. Have this ready about the time sponge is light. Stir in the rising. Let stand until light, then knead into loaves. - Sadie R. McBride.

Oatmeal Gems

1 cup of sugar,

2 eggs,

2 cups of oatmeal,

1 cup of raisins,

2/3 cup of butter, ½ cup of sour milk, 1 teaspoon soda, Bake in gem pans.

Mrs. A. C. Parr.

Oatmeal Bread

1½ cups sour milk, 1 cup white flour, ½ teaspoon soda,

1½ cups oatmeal,

2 teaspoons sugar, ½ teaspoon salt,

Bake in quick oven. To be eaten hot. - Mrs. Frank Caldwell