One quart rye flour, three-fourths teacupful Orleans molasses, scald at noon. In the evening stir in it I pint of sponge made of wheat flour. In the morning mix stiff with wheat flour. Let rise and put in pans. Salt in yeast. Bake.

L. M. P

Rye Bread

At night cook 3 or 4 potatoes, about the size of an egg, mash and beat well, scald 1 cupful of rye flour and beat free of lumps, add the potatoes and beat together, then add 1 quart of warm water and one-half cake of yeast well soaked, add enough rye flour to make the consistency of sponge as for wheat bread. In .the morning add to sponge one-half cupful Orleans molasses, 1 teaspoonful salt, 1 tablespoonful lard or butter, and 1 teaspoonful caraway seed and enough rye flour to mix stiff. Caraway seed can be omitted if you wish. I raise mine once before shaping into loaves. Mrs. Sara C. Ramsey.

Rye Bread

Two potatoes grated and boil in about 3 pints of water until it thickens, 1 teacupful molasses. While still hot sift in rye flour until it gets as thick as you can stir it. When cool put in a cake of yeast and let it raise over night. When making it up in the morning take about one-third wheat flour. After it rises once make it out in pans and bake. Mrs. Ringdall.