Mrs. E. S. Chesebrough.

Take four quarts of sifted flour and a teacup of yeast, a pinch of salt, and wet with warm milk and water stiff enough to knead. Work it on the board until it requires no more flour. If made at night the bread will be light enough to work over and put in pans early in the morning. This quantity will make two large loaves. One-third of the lump may be taken for rolls, which can be made by working in butter the size of an egg, and setting aside to rise again: when light the second time make out in oblong shapes; cover them with a cloth and let them rise again. As soon as they break apart bake in a quick oven. They will not fail to be nice if they are baked as soon as they seam. This is the great secret of white, flaky rolls. Two or three potatoes will improve the bread. Good housekeepers always have flour sifted in readiness for use, and never use it in any other way.

Bread

M. E. B. Lynde.

The sponge is made over night in the center of a pan of flour, with milk and warm water and a cup of home-made hop and potato yeast to about four loaves. The yeast is put in when about half the flour and water are mixed, and then the remainder of the water is added and the sponge beaten with a wooden spoon for fifteen minutes and left to rise over night in a moderately warm place. In the morning, the bread-dough mixed and kneaded for half an hour, adding flour to make a stiff dough, and left to rise in a mass. It is then made into small loaves, being kneaded with as little flour as possible, and put in pans to rise the second time, all the while kept moderately warm, and when light bake in a moderately hot oven. The important part of said recipe is the beating of the sponge fifteen minutes, as given. Bread made after this recipe received first premium at Wisconsin State Fair, 1872.

Excellent Bread

Mrs. Geo. W. Pitkin.

Four potatoes mashed fine, four teaspoons of salt, two quarts of lukewarm milk, one-half cake compressed yeast dissolved in one-half cup of warm water, flour enough to make a pliable dough; mould with hands well greased with lard; place in pans, and when sufficiently light, it is ready for baking.

Superior Bread

Mrs. D. C. Norton.

Scald one quart of sour milk; when cool enough, set your sponge with the whey; take about three quarts of flour, make a hole in the center, put in the whey about a good teaspoon of salt, one teacup of good hop yeast (home made is best), and stir quite stiff with a spoon; wrap in a thick cloth so as to keep as warm as possible (in cold weather), in summer it is not necessary. In the morning knead well, adding flour until stiff enough, and keep warm until light; then set it in pans to rise; no saleratus is needed. Bread made in this way will never fail to be good if good flour and yeast are used.

Wheat Bread

Mrs. D. W. Thatcher, River Forest.

Take a pan of flour, and put in a small handful of salt and a bowl of soft yeast and one pint of lukewarm milk, mix stiff with flour and let it rise. Then knead it into pans, and let it rise, and if wanted very white, knead it down two or three times; this makes it whiter, but loses its sweet taste ; bake forty-five minutes.

Rice Bread

Mrs. E. S. Chesebrough. Boil a teacup of rice quite soft; while hot, add butter the size of an egg, one and a half pints of milk, rather more than one-half pint of bolted corn meal, two table-spoons of flour, two eggs and a little salt. Bake just one hour. The bread should be about two inches thick.