The Pattern cook-book

One quart of boiling water. Three large potatoes. About seven pints of flour. One-third of a cake of yeast. One table-spoonful of salt. Cook potatoes for thirty minutes, and drain well ; mash them, pour the boiling water over them and set away to cool. When lukewarm, add the dissolved yeastcake and three quarts of the flour, beating the flour in with a spoon. Cover the bowl with a cloth and then with a board, and let its contents rise over night. In the morning add the salt and half the remaining flour, the rest of the flour being used for kneading the bread on the board. Turn the dough out upon the board, and knead it for twenty minutes ; then return it to the bowl, cover, and let it rise to double its original size. Shape it into loaves, moulding them smooth ; and when they have risen to double their original size, bake for an hour. The addition of a table-spoonful of sugar and one of lard or butter improves the bread for some tastes, and, if [illustration: page number and header] used, should be worked in with the salt when the bread is kneaded. ENTIRE WHEAT BREAD. Entire wheat is very different from Graham. Graham is coarsely ground wheat meal, while entire wheat is made from the whole wheat, the husk being discarded. The latter makes a brown loaf or roll, but a delicious one, smooth and fine. For two large loaves of bread, use Two quarts of flour. One and a-half pint of warm water. One table-spoonful of sugar. One table-spoonful of butter. One-half table-spoonful of salt. One-half cake of compressed yeast, or One-half cupful of home-made yeast. Measure the flour before sifting ; then sift it into a bowl, setting aside one cupful to be used in kneading the bread later. Add the sugar and salt to the flour, dissolve the yeast (if the compressed is used) in a little of the water, and pour it and the rest of the water into the bowl ; lastly add the butter, slightly softened. Beat the dough vigorously with a spoon, and when smooth and light, sprinkle the board with some of the flour reserved, turn out the dough upon it, and knead it for twenty minutes. Return the dough to the board, and set it to rise over night. This will take about six or eight hours, if the bread is started in the morning. When the dough is light, turn it out upon the board, divide it into two loaves, mould them smooth, place them in well greased pans, and set them in a warm place. When the loaves have doubled in size, bake for an hour. RYE BREAD. This is made the same as the preceding, except that rye flour is used instead of the entire wheat. GRAHAM BREAD. The quantities given below will make two medium-sized loaves. One pint of water. Wheat flour. ( One yeast-cake, or ( One cupful of yeast. About nine at night dissolve the yeast-cake in the water, which should be lukewarm ; and add enough wheat flour to thicken it to a stiff batter. Stir and beat the batter thoroughly for five minutes, leaving it full of bubbles ; and set it in a warm place to rise. In the morning add Two cupfuls o^ molasses. One tea-spoonful of soda. Two tea-spoonfuls of salt. Graham flour.