The new Kentucky home cook book

Take one tea-cupful of yeast and stir into it one pint of milk-warm water and flour enough to make a stiff batter. Set in a warm place to rise, which it should do in about one hour. Measure two quarts of sifted flour, sprinkle over it a half tea-cupful of sugar and one tea-spoonful of salt. Make a hole in the center and pour in the risen sponge, rinsing out the bowl with as much warm water as it will require to make up the flour. Knead until it blisters; make into a shapely ball, place in the center of a well-floured breadbowl. Grease the top to prevent a crust from forming, put it in a warm place to rise, with a clotli thrown lightly over it. When it has risen to more than twice its original size, work well again. Make out into small loaves, grease them, set to rise, and then bake in a hot oven for about one hour. Mrs. Charles E. Tare. SPONGE FOR BREAD. Break two cakes of yeast into a tea-cup; pour enough water over it to cover, and let it stand until soft. Put one and one-half pint of water in a bowl, pour in the yeast, and add flour enough to make a stiff batter. Beat until smooth and light. Let this sponge rise overnight. Bread Made with This Sponge. — To one-half pint of sweet milk add one pint of boiling water. During the summer months, let the scalded milk get nearly cold before making the bread ; in winter, have it warm but not hot enough to scald the yeast. Take a large pan, used only for bread, a large iron spoonful of lard, two table-spoonfuls of salt, two table-spoonfuls of white sugar, half a tea-spoonful of soda. Cream the lard, sugar, salt, and soda together, The New Kentucky Home Cook Book then pour in the scalded milk, then the sponge; add as much flour as you can stir in with a spoon. Turn it out on your bread-board on which you have sprinkled flour, and continue to work flour in until it is a soft dough ; knead well about fifteen minutes, return to bread-pan, grease on top with a little lard, and set away to rise. Knead a second time. This quantity will make two loaves and a pan of rolls. Grease the pans before putting in the bread, rub a little melted lard over the top, and set away to rise, covering with a clean towel. When light enough, bake one hour .in an oven not too hot. When the crust begins to form, cover the top with paper. Mrs. Annie Lee. BREAD MADE WITH FLEISCH MAN'S YEAST. For use in the morning — makes four loaves. Dissolve thoroughly one two-cent cake of Fleischman's compressed yeast in a pint of lukewarm water, and stir in sifted flour until the mixture is a little thicker than griddle-cake batter. Set it in a warm place, free from draft, until it rises and begins to go back. Your sponge is now complete. Add to the sponge one quart of lukewarm water, one table-spoonful of salt, two table-spoonfuls of sugar, two table-spoonfuls of butter ; add sifted flour enough to make a dough as soft as can be handled ; knead well. When thoroughly light, knead, make into loaves, put into well-greased pans for final rising. This last kneading should be very thorough. When light, bake, remembering that it will spring more in the oven. When baked, lean it against something, throw a cloth over it, and cool by contact with air on all sides.