No other yeast is made with so little trouble as potato yeast. Bread made from it keeps moist longer, and there is no danger of injuring the flavor of the bread by using too much. When plen- i . tifully used, a beautiful, light, sweet, fine-grained bread is produced _ by only one rising, thus saving not only time and trouble, but also, _ what is more important, the sweet flavor and nutritious qualities _ which greatly suffer by the second fermentation, almost universally. racticed.. ype this fact i Is Henne understood, every one ot ing te aoe Gor tae acne inkres place, and. the delicate, — foamy loaves, ‘‘ yeasted to death,” which so many families now use and call the ‘staff of life,” will give place to the sweet, niutstaptial: -heme-made loaves, such as our good. mothers and grandmothers Vets kneaded with their own skilled hands. heat Take care that the yeast is good and “lively,” for, without this, ek _ failure is certain. To make three loaves of bread, warm and lightly _ grease the baking-pans, sift three quarts or more of flour into the bread-pan, press down the middle, and into it put two small table- iy, “spoons of fine salt; pour in slowly one quart of milk-warm water, or ently stirring with one hand in the flour, until a thin batter is formed; add a pint or more of potato yeast or one tea-cup of hop oe (If compressed yeast is used, a yeast cake, dissolved in — warm water, or a piece of compressed yeast as large as a walnut, Es ; - dissolved i in the same manner, is sufficient.) Mix thoroughly, add- ing more and more flour, until a stiff dough is formed; place On : the: bread-board, knead vigorously for twenty minutes or more, — ‘ } - flouring the board frequently to prevent the dough from sticking oh | io . it, divide into. loaves of a size to suit pans, mold into a comely ‘ shape, place in pans, rub over the topsa light coating of sweet, drawn butter✪ Bread, set in a warm, not too hot place to rise, cover lightly Teg to keep off dust and air, watch and oecasionally turn the pans _ around when necessary to make the loaves rise evenly; when risen 3 to about double the original size, draw across the top of each length-— wise with a sharp knife, making a slit half an inch deep, place — them in a moderately heated oven, and bake one hour, watching _ eee from time to time to make certain that a proper nas of Noe: are hen: mix in one pint of milk a has oS made bled 3 warm by adding one pint of boiling water ; beat well with a strong spoon, add_one table- “spoon lard, knead for twenty to thirty minutes, and let rise over night; in the morning knead again, make into- _ loaves, let them rise one hour, and bake fifty minutes. Water may ie be used instead of the pine of milk, in which case use twice as much — : ey RAIsED THREE T™MEs. Begin about 5 Pp. M., plan for six loaves, seni eve than bakers’ loaves; take bis little cakes of yeast, put them into a pint of tepid water, and, when soft, beat in thoroughly enough flour to : : - make a, thick’ batter, and put in a warm place. If the excellent , “ Farmer’s Yeast,” the recipe for which is given hereafter, is used, | take half a tea-cup and stir into the batter. A good dish for this | | ‘purpose is a large bowl, a broad open pit tcher, or a bright three- quart tin pail, and it should be clean in the strictest sense. ‘This | should rise in about two hours; and when nearly light, take six or eight medium-sized potatoes, pare neatly, rinse clean, and boil in — three pints of water till well done, mash very fine in the water — while hot. Have ready a bread-pan of sifted flour, into which pat e cae tea-spoon of salt, half a cup of white sugar, and a bit of lard as_ _ large as an egg; then riddle the potato mash, hot as it is, through — a sieve or fine ealndes into the flour, and stir with a kitchen spoon into a stiff dough. This scalds about half the flour used in the | batch of bread.

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No other yeast is made with so little trouble as potato yeast. Bread made from it keeps moist longer, and there is no danger of injuring the flavor of the bread by using too much. When plen- i . tifully used, a beautiful, light, sweet, fine-grained bread is produced _ by only one rising, thus saving not only time and trouble, but also, _ what is more important, the sweet flavor and nutritious qualities _ which greatly suffer by the second fermentation, almost universally. racticed.. ype this fact i Is Henne understood, every one ot ing te aoe Gor tae acne inkres place, and. the delicate, — foamy loaves, ‘‘ yeasted to death,” which so many families now use and call the ‘staff of life,” will give place to the sweet, niutstaptial: -heme-made loaves, such as our good. mothers and grandmothers Vets kneaded with their own skilled hands. heat Take care that the yeast is good and “lively,” for, without this, ek _ failure is certain. To make three loaves of bread, warm and lightly _ grease the baking-pans, sift three quarts or more of flour into the bread-pan, press down the middle, and into it put two small table- iy, “spoons of fine salt; pour in slowly one quart of milk-warm water, or ently stirring with one hand in the flour, until a thin batter is formed; add a pint or more of potato yeast or one tea-cup of hop oe (If compressed yeast is used, a yeast cake, dissolved in — warm water, or a piece of compressed yeast as large as a walnut, Es ; - dissolved i in the same manner, is sufficient.) Mix thoroughly, add- ing more and more flour, until a stiff dough is formed; place On : the: bread-board, knead vigorously for twenty minutes or more, — ‘ } - flouring the board frequently to prevent the dough from sticking oh | io . it, divide into. loaves of a size to suit pans, mold into a comely ‘ shape, place in pans, rub over the topsa light coating of sweet, drawn butter, set in a warm, not too hot place to rise, cover lightly Teg to keep off dust and air, watch and oecasionally turn the pans _ around when necessary to make the loaves rise evenly; when risen 3 to about double the original size, draw across the top of each length-— wise with a sharp knife, making a slit half an inch deep, place — them in a moderately heated oven, and bake one hour, watching _ eee from time to time to make certain that a proper nas of Noe: are hen: mix in one pint of milk a has oS made bled 3 warm by adding one pint of boiling water ; beat well with a strong spoon, add_one table- “spoon lard, knead for twenty to thirty minutes, and let rise over night; in the morning knead again, make into- _ loaves, let them rise one hour, and bake fifty minutes. Water may ie be used instead of the pine of milk, in which case use twice as much — : ey RAIsED THREE T™MEs. Begin about 5 Pp. M., plan for six loaves, seni eve than bakers’ loaves; take bis little cakes of yeast, put them into a pint of tepid water, and, when soft, beat in thoroughly enough flour to : : - make a, thick’ batter, and put in a warm place. If the excellent , “ Farmer’s Yeast,” the recipe for which is given hereafter, is used, | take half a tea-cup and stir into the batter. A good dish for this | | ‘purpose is a large bowl, a broad open pit tcher, or a bright three- quart tin pail, and it should be clean in the strictest sense. ‘This | should rise in about two hours; and when nearly light, take six or eight medium-sized potatoes, pare neatly, rinse clean, and boil in — three pints of water till well done, mash very fine in the water — while hot. Have ready a bread-pan of sifted flour, into which pat e cae tea-spoon of salt, half a cup of white sugar, and a bit of lard as_ _ large as an egg; then riddle the potato mash, hot as it is, through — a sieve or fine ealndes into the flour, and stir with a kitchen spoon into a stiff dough. This scalds about half the flour used in the | batch of bread.

Buckeye cookery