"Here is bread which strengthens man's heart, and therefore is called the staff of life." - Matthew Henry.

Jug Yeast

Six medium sized potatoes boiled and mashed, a handful of hops boiled in 2 quarts of water, strain and pour over the potatoes, add one-half cupful of sugar and one-half cupful of salt, when cold add one cupful of soft yeast or 2 cakes of hard yeast. Let stand near the stove for 24 hours, put away in a jug, corking tightly. Use two-thirds of a cup of this yeast for six loaves of bread. Ella J. McKee.

Bread

Take one-half cake of Yeast Foam and put it to soak in one-half pint of luke warm water. This should be done di-rectlv after dinner in the winter season and about the middle of the afternoon in the summer season. Let it dissolve and into this beat enough flour to make a stiff batter: let rise until evening. Cook 2 good sized potatoes in one-half gallon of water. Take the potatoes out and mash fine and stir into the water remaining in the kettle, adding enough water to make one-half gallon; sift flour into a pan and into the center of the flour stir *the potato water with 2 tablespoonfuls of salt; beat 15 minutes, adding the small sponge; cover with the flour and let rise over night; knead in the morning and let rise, knead again and let rise, then mould into pans to rise and bake. Bake in a moderate oven. This will make 4 or 5 loaves of bread.

Mrs. L. W. Wright.

Entire Wheat Flour

One quart of warm water, entire wheat flour and one-half cake of yeast well dissolved in 1 cupful of water. Mix as stiff as can be stirred with a strong spoon and let rise over night. In the morning add 1 tablespoonful of salt and 2 of sugar, stir in more flour and let rise; then mix as soft as can be handled and let rise again. Mould into loaves and when light bake in moderate oven. Mellie I. Eames.

Graham Bread

One quart graham flour, 1 pint sour milk, one-half pint New Orleans molasses, 1 teaspoonful soda, 1 teacup seeded raisins. Bake in round bread pans. Sufficient for 2 loaves. Bake 1 hour. Mrs. W. N. Boyer.

Graham Bread

Make sponge as for white bread. Stir into your sponge about one-third the amount of graham flour sifted that you will use of white flour to stiffen. Salt to taste and use enough sugar to sweeten slightly. Do not mix as stiff as for white bread, nor allow the loaves to become so light before baking.

Bess Bassett.

Nut Bread

One quart of bread sponge, 1 cup of new milk, two-thirds cup of sugar, 1 heaping tablespoonful of butter, 2 eggs well beaten, a little cinnamon, mix into a soft dough. Let rise until light, then work into this 1 cup of chopped nuts, English walnuts, hickory nuts or almonds. Let rise again and mould into 2 loaves. When light bake in a moderate oven.

Mrs. Zoe Emerson.

Scotch Short Bread

One cup, well packed, of butter, one-half cup sugar, 2 and one-half cups flour. Cream butter and sugar. Take out a tablespoon of the flour and add a tablespoon of corn meal or rice flour in its place, then stir the whole amount into the butter and sugar. Work with hands until you can roll it out, then cut and mark the cakes with a spoon or fork round the edge and bake. Use very little flour in rolling out.

Minota Bassett.

Tea Buns

Boil 1 pint of cream and pour it over a heaping tablespoonful of lard and butter mixed; add 1 cupful of sugar. Let it stand until cool enough then add one-half cupful of yeast, a pinch of nutmeg and flour enough to make a stiff dough. Let it rise; roll out; cut into cakes; let it rise again and bake in a quick oven. Jennie Wakefield, Heyworth, 111.