Raw Potato Yeast

1/4 c. flour 1/4 c. sugar 1 tb. salt

1 to 2 qts. boiling water 1 cake compressed yeast or 1 c. liquid yeast

3 raw potatoes

Pare potatoes and keep in cold water. Mix flour, sugar, and salt in a large bowl, and grate the potato in as quickly as possible. Mix at once with wooden spoon. Pour the boiling water directly from the teakettle, stirring constantly and adding enough water to make the mixture the consistency of thin starch. If it does not thicken, bring the mixture to the boiling point. Strain, and let cool. When lukewarm add yeast; if compressed, dissolve in 1 c. water. Keep mixture in warm (not hot) place till light. Beat well several times. At the end of 24 hours, put in earthen or glass jars, cover tightly, and put in a cool place. This will keep two weeks. Save the last cupful to start fresh yeast.

White Bread

1 pt. milk

2 tb. lard

2 tb. sugar 2 ts. salt

Put into a bowl and pour on them 1 pt. boiling water. When lukewarm, add 1 cake yeast dissolved in 3/4 c. lukewarm water, or 1 c. liquid yeast. Add flour to make a soft dough. Knead on a floured board. Put into a greased bowl to rise, greasing the top of the dough to prevent a crust forming. Cover closely and let rise until it doubles in size, keeping the dough at a temperature of from 80° to 85° F. Knead again and shape into loaves. Let rise in the pan from \ to 3/4 hours. It should not quite double in size. Bake 50 or 60 minutes, or until the loaf is a rich brown and emits a hollow sound when tapped on the bottom. Brush the loaf with milk. Let stand exposed to the air on all sides to allow the steam to escape. Put it into a freshly scalded bread jar, cover, but do not wrap in a cloth.

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Parker House Rolls

1 pt. milk scalded

2 tb. butter

2 tb. sugar 1 ts. salt

When lukewarm, add \ cake yeast dissolved in \ c. water. Add flour to make a batter. Beat well. Add 1 beaten egg, and flour to make a dough. Knead and let rise till light. Shape into rolls, handling the dough as little as possible. Let rise in the pan about 1 hour or until very light. Bake in a quick oven 20 minutes. Brush with milk or butter. The egg may be omitted.

Rolls may also be made from bread dough. They take their name from the different forms in which they are shaped.

Entire Wheat Bread

1 pt. milk scalded 1 ts. salt

1/4 c. sugar or 1/3 c. molasses

When lukewarm, add 1/2 cake yeast dissolved in 1/2 c. water. Add 4 2/3 c. entire wheat flour or enough to make a soft dough. Beat well, cover, and let rise until it doubles in size. Beat down and pour into greased bread pans. Let rise till light and bake 1 hour in a moderate oven. It should not quite double in bulk during the last rising.

Graham Bread

1 pt. milk scalded 4 tb. sugar 1 ts. salt

1/2 cake yeast dissolved in 1/2 c.

water 2 c. white flour

3 to 3 1/2 c. sifted Graham flour Mix in the order given into a dough a little softer than for white bread. Beat well, let rise till light or till it doubles in size. Stir down. Pour into greased pans, let rise 3/4 hour, and bake a little longer and in a more moderate oven than for white bread. Whole wheat may be used in place of Graham flour.

Rye Bread

1 pt. scalded milk

2 tb. butter 2 tb. sugar 1 ts. salt

1/2 cake compressed yeast dissolved in 1/2 c. water

2 c. white flour

Rye flour till stiff enough to knead

Mix in the order given, knead, let rise till light, and double in size, knead lightly, shape into loaves. Let rise in the pan till light, bake in a moderate oven for 1 hour.

Oatmeal Bread

2 c. oatmeal

3 c. boiling water 1 tb. lard

1 1/2 ts. salt

1/4 c. sugar

1 cake compressed yeast dissolved in 1 c. water Flour to make dough

Scald oatmeal with boiling water, add lard, sugar, and salt, and when lukewarm the dissolved yeast. Add flour to make a dough stiff enough so that the spoon will stand upright in it. Beat well as the flour is added. Let rise 2 to 3 hours or until it doubles in size. Beat down, put into greased bread pans, let rise about 1/2 hour or until light. Bake 1 hour in a moderate oven.

How To Ascertain the Cost of Bread

Price of pastry flour (winter wheat).......

Price of bread flour (spring wheat).......

Price of bread flour per pound.........

Number of pounds required to make recipe for white bread

Cost of other ingredients...........

Total cost................

Number of loaves made...........

Cost per loaf...............

Weight of loaf..............

Cost per loaf of baker's bread.........

Weight of loaf of baker's bread.........