Household Bread

Mix in following proportions: Ten pounds of best flour into half a gallon of water; when well mixed add half a pint of yeast, knead, cover it over and place in a warm place to rise. Make it into loaves or rolls and bake.

Bread Made With Potatoes

Mash some boiled potatoes while hot, adding a little tepid water and an ounce or so of German yeast and some flour. Let this ferment in a warm place for six hours, and place in a pan with flour and a little salt, mixing the whole into a dough. Stand for another three hours to rise, make into loaves and bake as quickly as possible.

Oatmeal Bread

Rub a quarter of a pound of butter into a pound and a half of flour and when it is smooth mix in two tablespoonfuls of brown sugar, a saltspoonful of salt and half a pound of oatmeal. When they are thoroughly mixed make a well in the center, in which place two tablespoonfuls of brewers' yeast, cover this over with a cloth and stand to rise for an hour. Afterward work the mixture up with enough warm milk to form a dough, divide it into portions and mould it into cakes. When they are cooked split the cakes open, butter them, close them again, put them on a hot dish, and serve quickly.

Pulled Bread

Pull the pieces of crumb from a loaf of bread and place in the oven to brown. These may be stored in tins, but are considered better when quite fresh.

Brioche

Prepare a sponge of German yeast dissolved in a little warm water, and mix it with enough flour to form a batter. When it has risen to twice its original size, place it one side and put on a paste-board a pound of flour, make a bay in the center and in it put a pound of warmed fresh butter, a teacupful of milk, ten eggs, a little salt and the sponge, and work together, adding flour as needed. Place it in a basin with a cover and stand it in a warm temperature for three hours. Then roll out and fold three times in succession; remove about a quarter of the paste, making the remainder round and slightly flattened at the top, wet the bottom of the smaller piece of paste, making a ball of that also, flatten it and put on top of the larger one; then glaze over with a paste-brush dipped in beaten egg, set on a buttered tin and bake in a quick oven for three-quarters of an hour.

Brioches Flutes

Make the brioche paste and lay it on a floured board and cut it into a dozen equal pieces. Roll each one separately with the hands until about ten inches in length, rounding into shape. Place on a baking-dish and leave in a hot closet for ten minutes to rise, then take out and glaze lightly with beaten eggs, sprinkle with powdered sugar and put in the oven for ten minutes, and serve on a dish with a folded napkin.

Brioche Ring

Dissolve in a teacupful of warm water a half ounce of German yeast and mix into a stiff paste with about half a pound of flour; put in a pan with a little warm water on the bottom to prevent sticking, cover and place in a warm place to rise. Mix together half a pound of flour, about eight ounces of butter, three eggs, a little salt and sugar, and work thoroughly with the hands for twelve minutes or so; after which add three eggs gradually when quite smooth and soft and work in the dough for ten to twelve minutes. Pull into small pieces, put in a basin and let it rise in a warm temperature to nearly double its original size; then beat it well with floured hands on a floured table, flatten and fold it several times and put it in a basin in a cool place for several hours. Then roll it once more and again place in a cool place for one hour. When quite firm shape into a ball, place on a baking-sheet, flatten it and form a hollow in the center, making a ring; glaze it and bake in a hot oven for twenty-five minutes.