Boil four large, white potatoes (pared) in two quarts of water. When soft, take them from the water, and.mash smooth in a bread-pan; add salt and a large tablespoonful of beef-shortening or butter. Then stir in the water in which the potatoes were boiled, a cup of potato-yeast, and flour enough to make a stiff batter. Let it stand over night. In the morning, knead it smooth. It will require more kneading than bread made with milk. Mould into rather thin loaves, as it rises very light. In warm weather, it will soon be ready for the oven. Bread made by this rule is excellent, as well as economical.
In cool weather the milk should be warmed. A little more yeast is necessary than for sponge-bread, and it should be made up over night. When it is light, knead and mould it, and raise it again in the pans in which it is to be baked.
If brewer's yeast is used, a table-spoonful is enough for every quart of wetting, and it should not stand over night, as it rises very quickly.
Boil a quart of milk; add to it a pint of cold water and a little salt, and, when cool enough, stir in a small cup of potato-yeast, and flour enough to make a light sponge. When light, knead it.
All these various sponges are very nice baked on a griddle like buckwheat-cakes, or poured into iron drop-cake pans, and baked in the cooking-stove; and, better still, baked in muffin-rings.
Take equal parts of white flour, rye flour, and Indian meal It is good made with water, but made with milk is much better. Add salt and a gill of yeast to a quart of water or milk. It should not be made so stiff as to mould, but as thick as you can stir it with your hand, or a large spoon. Like all other bread it should be thoroughly worked together. Bake in deep pans.
To one quart of sweet milk, put a gill of molasses, a teaspoonful of saleratus, a heaping pint of Indian meal, a gill of flour, and a teaspoonful of salt. Stir it well together, put it into a deep brown pan, and bake in a brick oven. It should be stirred the last thing before being set into the oven. It must be in the oven many hours, at least eight or nine, if it is a brick oven, and if set in towards night should stand till morning. If it is baked in a range, it will require five or six hours of moderate heat.
Take a pint of water, and a large spoonful of fine Indian meal, and make it into gruel. Add a pint of milk, and when cool enough, a small gill of yeast, and then the flour. Fine, bolted rye flour is necessary to make this bread good. Knead it about as stiff as white bread. Let it rise over night, and then mould and put into three pans to rise again. When light, bake it about an hour. Rye is very adhesive, and a young cook will be troubled with its sticking to her fingers, but practice will make it easy to manage it.
Plunge the loaf one instant in cold water, and lay it upon a tin in the stove ten or fifteen minutes. It will be like new bread without its deleterious qualities. Stale cake is thus made nice as new cake. But bread or cake heated over thus, should be used immediately.